THREE BEAN SALAD

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Three Bean Salad image

This dish is the equivalent of a compulsion I have upon receiving a compliment on an article of my clothing: I just have to say that it was only twenty dollars, on sale, and I am so proud of how cheap it is. My husband finds this humiliating. It's the same concept here: people will devour this dish, exclaiming how delicious it is, and you won't be able to stop yourself from telling them how little work it was. You really should just smile and accept the compliments: there's something incredibly satisfying about a dish that sings without your even trying. I think the key is the raw garlic and rosemary: they give an unexpected kick to familiar flavors.

Provided by Food Network

Categories     main-dish

Time 10m

Yield 6 servings

Number Of Ingredients 11

One 15-ounce can black beans (about 1 1/2 cups), drained and rinsed
One 15-ounce can cannellini beans (about 1 1/2 cups), drained and rinsed
1 1/2 cups shelled edamame beans, cooked according to package instructions or defrosted
1 1/2 cups diced cucumbers
1/2 cup diced shallots
1/2 cup roughly chopped parsley
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons finely chopped rosemary
2 garlic cloves, finely chopped or grated
1 teaspoon kosher salt

Steps:

  • Combine all ingredients in a bowl and toss well to coat. Serve.

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