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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Warm Three-Bean Salad

  • Level: Easy
  • Yield: 4 servings
  • Total: 35 min
  • Active: 15 min
This classic American picnic salad gets a modern makeover with frozen green beans, white cannellini beans, edamame beans and a grainy mustard vinaigrette. In addition to being delicious, beans are also an excellent source of fiber and protein.
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Directions

  1. Cook a 12-ounce bag cut green beans as the label directs. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon grainy mustard, 1 minced garlic clove and 1/2 teaspoon each salt and pepper in a bowl. Cook 1 chopped red onion in olive oil in a skillet over medium-high heat, 2 minutes. Add one 15-ounce can drained cannellini beans, one 10-ounce bag thawed frozen edamame and the green beans; heat through. Toss with the dressing, sprinkle with parsley.

Photograph by Andrew Purcell

Categories:

Salad Recipes Beans and Legumes Green Bean Edamame Recipes Side Dish

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1 Review
Add Your Review

AustinTexGal

The recipe is good but why, oh why, is Food Network too lazy to list the ingredients so one can add to their grocery list without errors. So for you who need it here it is:<br />1 chopped red onion<br />12-ounce bag cut green beans<br />3 tablespoons olive oil<br />2 tablespoons lemon juice<br />1 tablespoon grainy mustard<br />1 minced garlic clove<br />1/2 teaspoon each salt and pepper<br />15-ounce can cannellini beans, drained<br />10-ounce bag thawed frozen edamame<br />

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