Easy 3 Bean Salad
by RaDonnaRidner-Thurman
 Savory Servings
Oct 03, 2011 | 2237 views |  0 comments | 24 24 recommendations | email to a friend | print | permalink
Easy Three Bean Salad
Easy Three Bean Salad
slideshow

Total prep time: about 15 minutes

Total cook time: 5 minutes

We are a “take your lunch to work” family. We weren’t always that way. It is so tempting to get out of the office and grab something from a fast food restaurant. As we’ve gotten older we’ve been more cognizant of what we are putting in our bodies. Both my husband and I have a terrible family history when it comes to cancer, diabetes, etc. So over the past year, we’ve been trying to eat healthier, exercise more, blah-blah-blah. The blahs are in reference to just how dreary it can be to eat healthy as well as find time to exercise. However – you can absolutely tell a difference in how you feel. That’s not to say we don’t enjoy our sweets (just refer all of my brownie and cookie posts!). We just try to limit how many we eat and balance it out with some exercise. I do love this recipe because it is healthy and easy to make. It makes a great side item and it keeps well in a lunchbox (with a little cold pack). It’s high in protein and low in cholesterol, sugar and sodium. What is the best thing about this recipe? It is all of those “healthy” things and it is absolutely delicious too.

Here is what you will need:

2 cups of frozen edamame (sweet soybeans)

1, 15 oz can of garbanzo beans (chickpeas), drained and rinsed

1, 15 oz can of dark red kidney beans, drained and rinsed

¼ cup red onion sliced very thin

½ cup chopped fresh cilantro

¼ cup olive oil

1 teaspoon lime zest

¼ cup lime juice

½ teaspoon salt



The Instructions:

Cook your edamame according to package directions (you can find these in the freezer aisle at any grocery store – look in the frozen vegetables section). After they are cooked, drain them and rinse thoroughly with cold water.

In a large bowl, add the soybeans, garbanzo beans, kidney beans, onion and cilantro. Stir gently to combine. In a separate, glass bowl combine the olive oil, lime zest and lime juice and salt together – stir vigorously to thoroughly combine them.

Toss the bean mixture with your dressing and refrigerate for at least 2-3 hours before serving. Make sure you stir it/mix it before you serve it. You can also top it with some fresh chopped cilantro if you want. I like to store mine in a large Tupperware so that I can just shake the entire container before I open it. Everything gets mixed up nicely without the extra step of stirring it.

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