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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This wonderful fresh salad is chock full of veggies and beans and tossed with a light and refreshing lime dressing. Makes a delightful summer side or lunch dish. Ingredients:
1 can black beans, rinsed and drained or about 1 cup cooked, from dry |
1 can chickpeas(garbanzo beans), rinsed and drained |
about 3 cups shelled edamame(soybeans), raw or cooked(frozen is okay, just thaw them) |
2 medium bell peppers, diced |
1-2 fresh jalapenos, diced |
1 red onion, diced |
about 1 cup diced, fresh tomatoes(can also use grape or cherry tomatoes, halved or quartered) |
1 clove garlic, minced |
3 limes |
1/4 cup salad oil |
2-3t red wine vinegar |
1/2-1t honey |
1t ground cumin |
1/2t ground coriander |
1/4 cup fresh cilantro, roughly torn |
kosher or sea salt and fresh ground pepper |
Directions:
1. Toss diced onion with juice from 1 lime. Set aside while preparing remaining ingredients.(this isn't necessary but I think it's a great way to reduce the bite from raw onions. I do this for salsa too :)
2. Combine all 3 beans, peppers and tomatoes in large serving bowl.
3. In separate bowl, combine garlic, juice from 1 remaining lime, zest from 1/2 a lime, honey, cumin, coriander, salt and pepper.
4. Mix well then whisk in oil until well combined.
5. Add onion, with the soaking juice, to the bean/veggies then pour over the dressing.
6. Toss well to combine. Taste and add more lime juice, salt and/or pepper, if needed.
7. Serve immediately, if desired, but it's better if chilled for a couple hours.
8. (I add cilantro just before serving, but you can add it after the dressing, if you prefer)
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