Three Bean Salad
Submitted by:Rachel Gargano
Zesty. Crunchy. Tender. This bean salad makes a great side dish as well as a protein and fiber-packed snack.
Feel free to use any type of beans and add any chopped, fresh veggies you like.
Ingredients
- 1 cup shelled edamame (if frozen, thaw)
- 1.5 cups sugar snap peas, trimmed and cut in half
- 1 can (15oz) garbanzo beans, rinsed and drained
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 - 1/3 cup fresh basil or parsley leaves, chopped
- 2 Tbsp lemon juice, freshly squeezed
- 1 Tbsp olive oil
Instructions
- Combine sugar snap peas, garbanzo beans, and edamame in a large bowl.
- In a smaller bowl, whisk together lemon juice, olive oil, salt, pepper, and basil.
- Drizzle vinaigrette over bean salad and gently mix.
- Enjoy!
Macronutrients
| Serving size | 6 |
