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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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this is one of my many favourite recipes from the skinny b**** in the kitch cookbook. i like to add a little bit of garlic even though the recipe doesn't call for it. Ingredients:
2 tablespoons red wine vinegar |
1 teaspoon dijon mustard |
1/2 teaspoon sea salt |
1/4 teaspoon pepper |
1/2 teaspoon garlic powder (optional personal add on) |
3 tablespoons extra virgin olive oil |
1/2 cup corn (rinsed under cold water to thaw if frozen) |
1 cup shelled edamame |
1 (15 -16 ounce) can red kidney beans, drained & rinsed |
1 (15 -16 ounce) can garbanzo beans, drained & rinsed |
2 scallions, cut into 1/2 inch slices |
1/2 red bell pepper, cut into 1/2 inch dice |
2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley for every tablespoon of fresh) |
2 tablespoons chopped fresh basil (or 1 teaspoon dried basil for every tablespoon of fresh) |
Directions:
1. In a small bowl, whisk together the red wine vinegar, mustard, salt, pepper, garlic (if using), parsley (if using dried), & basil/cilantro (if using dried).
2. Cut the kernels off the ear of corn or place the thawed corn in a large bowl.
3. Stir in the soy beans (edamame), kidney beans, garbanzo beans, scallions, bell pepper, parsley (if using fresh), & basil/cilantro (if using fresh).
4. Gently toss in the dressing.
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