EDAMAME THREE-BEAN SALAD

Edamame Three-Bean Salad image

Provided by devians

Categories Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder (optional personal add on)
3 tablespoons extra virgin olive oil
1/2 cup corn (rinsed under cold water to thaw if frozen)
1 cup shelled edamame
1 (15 -16 ounce) can red kidney beans, drained & rinsed
1 (15 -16 ounce) can garbanzo beans, drained & rinsed
2 scallions, cut into 1/2 inch slices
1/2 red bell pepper, cut into 1/2 inch dice
2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley for every tablespoon of fresh)
2 tablespoons chopped fresh basil (or 1 teaspoon dried basil for every tablespoon of fresh)

Steps:

In a small bowl, whisk together the red wine vinegar, mustard, salt, pepper, garlic (if using), parsley (if using dried), & basil/cilantro (if using dried).
Cut the kernels off the ear of corn or place the thawed corn in a large bowl.
Stir in the soy beans (edamame), kidney beans, garbanzo beans, scallions, bell pepper, parsley (if using fresh), & basil/cilantro (if using fresh).
Gently toss in the dressing.

Nutrition Facts : Calories 316.6, Fat 11.1, SaturatedFat 1.4, Sodium 425.8, Carbohydrate 40.9, Fiber 10.9, Sugar 1.4, Protein 15.9