Four bean salad with corn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
.25 cup adzuki beans.25 cup red beans.25 cup white beans 1.25 cup edamame.5 cup red onion, chopped.5 cup celery (or 1 cup instead of fennel).5 cup fennel ,chopped 1 cup red bell pepper chopped 1 Garlic clove , minced 1 Limed juiced (2 Tbsp) 1Tbsp Olive oil 1 Tsp cumin , ground 1Tbsp dry cilantro you can use fresh also Dash of salt Dash of pepper
soak beans in water for a few hours, then cook in veggie broth or water until done ( I spiced the broth with Ras El Hanout (Israeli spice)
set aside Cook edamame per instructions drain and chill. Chop the onions , celery, pepper, fennel and mince the garlic. Heat the oil on a pan add cumin and sear for a few seconds until fragrant, mix the veggies into cumin oil, then mix it with the beans ,cilantro and lime juice , chill until it is time to eat.
Serving Size: makes 4 serv.@ 1.5 cups or 6 as a side @ 1cup each
set aside Cook edamame per instructions drain and chill. Chop the onions , celery, pepper, fennel and mince the garlic. Heat the oil on a pan add cumin and sear for a few seconds until fragrant, mix the veggies into cumin oil, then mix it with the beans ,cilantro and lime juice , chill until it is time to eat.
Serving Size: makes 4 serv.@ 1.5 cups or 6 as a side @ 1cup each
Nutritional Info Amount Per Serving
- Calories: 206.2
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 74.8 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 11.9 g
- Protein: 10.3 g
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