Edamame and Cannellini Bean Salad recipe:

  • 3 cups rinsed and drained Cannellini beans
  • 3 cups edamame
  • 1 & 1/4 cup small diced celery
  • 1/2 cup fine diced onion
  • 1/2 cup each of seeded and fine diced green, yellow and red peppers
  • 1/2 cup red wine vinegar
  • 1/4 cup canola oil
  • 4 teaspoons agave nectar
  • 1/4 teaspoon black pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon fresh
  • fine chop garlic
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 2 tablespoon fresh chop parsley
  • 2 tablespoon chiffonade of fresh basil
Directions:
Combine all ingredients and mix well. This salad goes well with pasta or rice and easily keeps for three days. The recipe makes 8 one-cup servings. Not bad for $1 a serving!

Jim Perko originally wrote this recipe for YouBeauty.com. It is reprinted with permission here.