Three Bean Salad

This salad is quick and easy, flavorful and delicious ...plus it's surprisingly filling.  I love beans and their versatility, and they really can stretch a meal.  Combining a blend of three of my favorites, black beans, garbanzo beans (chick peas) and edamame (soy beans) all tossed together with a light dressing, made for a great salad idea to enjoy in my quest for something different.  A new take on three bean salad!  This makes a delicious side dish, and it would also be great for taking along to a gathering to please a crowd.  I like it as a quick and satisfying lunch dish I can grab in a hurry!   

The vibrant colors are part of the appeal for me, and also the crisp crunch of the vegetables.  A zesty and tangy salad on it's own or it can be served with crackers or chips to scoop it up if you like.  A healthy low-carb alternative when served on lettuce leaves or endive leaves.  Also makes a nice presentation when served in zucchini or cucumber that have been scooped out to form boats or hollowed out chucks to form cups for mini appetizers.  

I used both canned and frozen beans for my salad, and of course you can prepare and cook dried beans if you wish, and have the time.  But I feel my choice was both healthy and time saving overall.  Either way will result in a dish you can enjoy!  This is also one of those recipes where you can add or take away ingredients to make different flavor combinations with just a little imagination! 

Three Bean Salad

Ingredients:

1  15 oz can of black beans, rinsed and drained well ( I like Bush's low-sodium beans)

1  16 oz can chick peas/garbanzos, rinsed and drained well

1  12 oz pkg of frozen/thawed Edamame(soybeans), shelled  (I used the Seapoint Farms)

1/2 of one red bell pepper, diced

1/2 of one yellow bell pepper, diced

1/2 medium white or red onion, diced

1 clove garlic, finely diced

1/2 cup olive oil
4 tablespoons white balsamic vinegar

juice of one lemon (or lime)

1 teaspoon ground cumin 

1/8 tsp white pepper 

salt to taste

Directions:

In a large bowl add beans and vegetables, then add the cumin, salt and pepper.  In separate small bowl add vinegar, oil, juice and garlic, whisk together then pour over beans mixture.  Gently toss well to combine.  Can be served immediately or refrigerated til ready to serve.

Enjoy!...