This bean salad is cool and refreshing. It’s very colorful and is perfect for bringing to pot-lucks. The original recipe says to use Kidney beans, but I replace with with Black beans. I guess you could use any type of bean you like. The tangy dressing is made with lime juice and cilantro.
Ingredients
2 cups Frozen Sweet Edemame
1 15 oz can of Black Beans, rinsed and drained
1 15 oz can of Garbanzo Beans ( Chickpeas), rinsed and drained
½ cups Fresh Cilantro, chopped
½ cup Red Onion, chopped
½ cup Olive Oil
1 tsp Lime Zest
¼ cup Lime Juice (finely shredded lime peel)
½ tsp Salt
Step 1
Prepare edamame according to package directions. Drain in a colander and rinse with cold water.
Step 2
In a large bowl combine edamame, black beans, garbanzo beans, red onion and cilantro.
Step 3
In a small bowl, whisk together oil, lime zest, lime juice and salt Pour over bean mixture and toss to coat. Cover and refrigerate up to 24 hours. Stir well before serving. (Use large limes, not the small key limes. May require more lime juice and lime zest.)
Pam's Texan Kitchen 