Three Bean Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 465
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 68
- Dietary Fiber
- 17
- Sugar
- 5
- Protein
- 26
- Cholesterol
- 0
- Sodium
- 331
- Total: 10 min
- Active: 10 min
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
- 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.