Things are getting tricky around here… we’re sprucing up a three-bean salad and turning it into a four bean salad!
This recipe is based off of Skinny Bitch in the Kitch’s Three Bean Edamame salad:
2 TBS Red wine vinegar
1 tsp Dijon mustard
1/4 tsp sea salt
1/4 tsp pepper
3 TBS Olive Oil
2 ears of corn (slice the corn off the husks)
1 can garbanzo beans (chick peas)
1 can red kidney beans
1 can black beans
1 bag of frozen edamame
2 TBS freshly chopped basil or cilantro or both!
…Then combine everything! Now I have lunch for the next few days, yay!