Winter Four Bean Salad

Ingredients:
*Goya Low Sodium Cannellini Beans, 0.5 cup (remove)
*Barenco Red Wine Vinegar, 2 tbsp (remove)
Garlic, 1 clove (remove)
Thyme, ground, .5 tsp (remove)
Honey, .25 tbsp (remove)
Pepper, black, 3 dash (remove)
Parsley, dried, .5 tbsp (remove)
*365 Organic Red Lentils, 0.25 cup (remove)
*beans, Bush’s reduced sodium dark red kidney beans, 0.75 cup (remove)
*365 Organic Shelled Edamame, 0.50 cup (remove)
*JennieO extra lean Turkey Bacon, 2 serving (remove)

Makes 2 servings

Combine lentils and 2 1/2 cups water in a small saucepan. Bring to a boil, lower heat and simmer until tender but not mushy, about 20 minutes. Drain well and transfer to a large bowl.

In the same saucepan, add another 2 1/2 cups water and bring to a boil. Add edamame and simmer 5 minutes. Drain, rinse under cold water and add to the bowl with lentils. Add kidney beans and cannellini beans.

In a small bowl, whisk together vinegar, garlic, thyme, honey, salt and pepper. Pour over salad and toss to coat. Stir in parsley and pumpkin seeds; let sit at least 10 minutes for flavors to blend. The salad will keep refrigerated up to 3 days.

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user ANNACARABALLO.