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Colorful Bean Salad

bean salad smallIngredients:

  • 5 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1/3 cup chopped fresh cilantro
  • 2 limes, juiced
  • 1 Tbsp agave
  • 3/4 teaspoon sea salt
  • 2 cloves garlic, minced
  • 1 (1 pound) package frozen shelled edamame/soybeans (preferably organic)
  • 3 cups frozen corn kernels (preferably organic)
  • 1 pint cherry tomatoes, quartered
  • 4 green onions, thinly sliced
  • 1 (15 ounce) can black beans, rinsed and drained (or made from dried beans – soaked and slow cooked)

Directions: In a large serving bowl, whisk together the red wine vinegar, olive oil, cilantro, lime juice, agave, salt and garlic. Set aside. Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions, cucumbers and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.  Yields 8 Serving

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