Zesty Three-Bean Salad
Sweet soybeans, kidney beans, and garbanzo beans combine to make this tasty salad recipe that's perfect for your next potluck.
Ingredients
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2 cups frozen sweet soybeans (edamame)
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1 15-oz. can kidney beans, rinsed and drained
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1 15-oz. can garbanzo beans (chickpeas), rinsed and drained
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1/2 cup thinly sliced red onion
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1/2 cup chopped fresh cilantro
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1/4 cup olive oil
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1 tsp. finely shredded lime peel
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1/4 cup lime juice
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
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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Light Three-Bean Salad
This version of three-bean salad gets a light coating of simple dressing, keeping it light and healthy. The recipe can be tossed together in 15 minutes.
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