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Recipe: Edamame and Cannellini bean salad
This delicious salad goes well with pasta or rice and easily keeps for 3 days.
Tue, May 08 2012 at 2:48 PM
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Photo: tiny banquet/Flickr
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!
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!
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