Name: Three Bean Salad
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 6 servings
Ingredients: One 15-ounce can black beans (about 1 1/2 cups), drained and rinsed; One 15-ounce can cannellini beans (about 1 1/2 cups), drained and rinsed; 1 1/2 cups shelled edamame beans, cooked according to package instructions or defrosted; 1 1/2 cups diced cucumbers; 1/2 cup diced shallots; 1/2 cup roughly chopped parsley; 1/4 cup extra-virgin olive oil; 3 tablespoons fresh lemon juice; 2 tablespoons finely chopped rosemary; 2 garlic cloves, finely chopped or grated; 1 teaspoon kosher salt

Directions

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14m Easy 98%

CLASS

Combine all ingredients in a bowl and toss well to coat. Serve.

Cook’s Note

How to Bring It: This dish can be made a day ahead and kept in the refrigerator. It can be served cold or at room temperature. The varieties of beans here could be easily swapped: if you have fava beans, peas, even chickpeas, you could change them up. I like this particular combination but it's a forgiving dish that is great to do when you already have a few items on hand in your pantry. Just make sure not to swap the fresh herbs for dried ones: this dish uses plenty of canned ingredients and needs the pop of super fresh herbs.