Four bean salad with corn
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Four bean salad with corn calories by ingredient
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
Tips
You can use as much as 1/2cup fresh cilantro in this (I had none on hand) then you just add it at serving time.
Directions
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