Four bean salad with corn

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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


    .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


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.


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