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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Refreshing edamame salad that's light! Great with barbequed chicken. Ingredients:
1 small red onion, chopped |
2 (12 ounce) packages frozen shelled edamame (green soybeans), thawed |
2 (14 ounce) cans black beans, drained and rinsed |
1 (14 ounce) can garbanzo beans, drained and rinsed |
2 cups seasoned rice vinegar |
1 red bell pepper, chopped |
1 yellow bell pepper, chopped |
3 tablespoons chopped fresh italian parsley |
3 tablespoons grated fresh ginger root |
2 tablespoons extra-virgin olive oil |
salt and ground black pepper to taste |
Directions:
1. Place red onion in a bowl with enough water to cover; soak about 5 minutes. Drain.
2. Combine soaked red onion, edamame, black beans, garbanzo beans, rice vinegar, red bell pepper, yellow bell pepper, parsley, ginger root, and extra-virgin olive oil in a large glass bowl, carefully folding to avoid smashing the beans; season with salt and black pepper.
3. Refrigerate 8 hours or overnight.
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