Edamame Three-bean Salad
Tina Justice
ingredients
- 2 T red wine vinegar
- 1 t Dijon mustard
- 1/2 t fine sea salt
- 1/4 t pepper
- 3 T extra virgin olive oil
- 1 ear corn or 1/2 cup frozen corn (rinsed under cold water to thaw)
- 1 cup shelled soy beans (edamame)
- 1 15oz can garbanzo beans, drained and rinsed
- 1 15oz can red kidney beans, drained and rinsed
- 2 scallions, cut into 1/2-inch slices
- 1/2 red bell pepper, cut into 1/4-inch dice
- 2 T chopped fresh Italian parsley
- 2 T chopped fresh cilantro, basil or a combo
directions
- 1
1. In a small bowl, whisk together red wine vinegar, mustard, salt and pepper. Slowly whisk in olive oil; set aside.
- 2
2. Cut kernels off the ears of corn and place in a large bowl. Stir in soy beans, kidney beans, garbanzo beans, scallions, bell pepper, parsley and cilantro and/or basil.
- 3
3. Gentle toss in dressing.
Source: Skinny Bitch in the Kitch
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