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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A delicious marinated bean salad, served chilled. Great in the summer as a side, or a vegetarian main dish. Add some whole grain penne or elbows, tomato slices and avocado, too. Use canned beans for convenience, if you like, but make sure your beans are cooked, first. The list of beans are my favorites; pick yours, but don't leave out the edamame. Ingredients:
1 cup kidney bean |
1 cup black-eyed peas |
1 cup lima beans |
1 cup chickpeas |
1 cup cannellini beans |
1 cup edamame |
1 jalapeno pepper, diced |
1/2 medium onion, sliced |
2 tablespoons cilantro |
1 garlic clove |
1/2 cup extra virgin olive oil |
1/4 cup cider vinegar |
1 small lime, juice of |
salt |
pepper |
Directions:
1. Add all beans, pepper, onion, cilantro and crushed garlic into a large bowl.
2. Pour vinegar and lime juice in a separate bowl.
3. Whisk in the olive oil.
4. Add salt and pepper to taste.
5. Toss with bean salad, allow to marinate for at least two hours before serving.
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