"Refreshing edamame salad that's light! Great with barbequed chicken." — VH
Watch video tips and tricks
red onion, chopped
2 (12 ounce) packages
frozen shelled edamame (green soybeans), thawed
2 (14 ounce) cans
black beans, drained and rinsed
1 (14 ounce) can
garbanzo beans, drained and rinsed
seasoned rice vinegar
red bell pepper, chopped
yellow bell pepper, chopped
chopped fresh Italian parsley
grated fresh ginger root
extra-virgin olive oil
salt and ground black pepper to taste
this was sooo pretty in the bowl and very tasty. i gave 5 stars but next time i would cut the rice vinegar in half, it was too much for my taste. the flavor i had on hand of vinegar had basil and oregano in it, that was the only difference. i couldn't stop eating it! thanks for a great healthy recipe for hot days.
This is delicious and easy. I didn't have any parsley and my husband does't like ginger so I left those out. I added about 2 tablespoons finely chopped fresh basil. I took it to a potluck and everyone loved it.
This was amazing. And easy! Thank you for sharing!
this is my favorite new salad. everytime I have made it, it gets rave reviews.
Ann had faint praise for this, but I thought it was great.
12-20-12: Ann liked it this time.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 91
This colorful, healthy salad stars black beans, corn, tomatoes, and edamame.
See how to make a simple summer bean salad with garlic and mint dressing.
See how to make a Southwest-style couscous salad with a tangy vinaigrette.