Zesty Three-Bean Salad
Recipe from
Better Homes and Gardens
Sweet soybeans, kidney beans, and garbanzo beans combine to make this tasty salad recipe that's perfect for your next potluck.
Servings:
Makes 10 servings.
Ingredients
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2 cupsfrozen sweet soybeans (edamame)see savings
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1 15-oz. cankidney beans, rinsed and drainedsee savings
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1 15-oz. cangarbanzo beans (chickpeas), rinsed and drainedsee savings
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1/2 cupthinly sliced red onionsee savings
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1/2 cupchopped fresh cilantrosee savings
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1/4 cupolive oilsee savings
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1 tsp.finely shredded lime peelsee savings
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1/4 cuplime juicesee savings
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Directions
1.
Prepare soybeans according to package directions. Drain in colander and rinse with cold water.
2.
In large bowl combine cooked soybeans, kidney beans, garbanzo beans, onion, and cilantro.
3.
In small bowl whisk together olive oil, lime peel, lime juice, and 1/2 teaspoon salt. Pour over bean mixture and toss to coat. Cover and refrigerate up to 24 hours. Stir well before serving. Makes 10 servings.
Nutrition information
Per serving: Calories 174, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 317 mg, Carbohydrate 21 g, Total Sugar 3 g, Fiber 6 g, Protein 9 g. Daily Values: Vitamin A 0%, Vitamin C 17%, Calcium 5%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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