Edamame Three Bean Salad

I tweeked this recipe found in the Better Homes and Gardens magazine.  The use of edamame (soybean) is a healthy and fresh addition to a traditional dish.

  • 2 cups frozen edamame (soybeans), thawed
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
  • 1/2 cup thinly sliced red onion
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 1 tsp. finely shredded lime  or lemon peel
  • 2 Tablespoons white balsamic vinegar (can mix with lime juice)
  • 1/4-1/2 tsp garlic salt

Thaw, rinse and drain all beans.  Combine in a large bowl with onion and cilantro.  In a small bowl, mix:  oil, lime peel, vinegar and garlic salt.  Pour over beans and toss.  Serve immediately or marinate in fridge up to 24 hours.  Stir before serving.

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