Mixed Herb Bean Salad

Ingredients

  • 1 cup shelled edamame
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 28 ounces cooked navy beans or 2 cans, drained and rinsed
  • 2 tablespoons chopped shallot, about 1 medium
  • 1 clove chopped garlic
  • 1/4 cup chopped chives
  • 1/4 cup chopped parsley
  • 2 tablespoons chopped basil
  • Additional salt and some ground black pepper, to taste

Preparation

  1. Bring 3 cups of lightly salted water to a boil and cook the edamame for 5 minutes or until tender.
  2. Rinse in cold water to stop the cooking and drain.
  3. In a medium-size bowl, measure the vinegar and salt, whisk to dissolve the salt.
  4. Add the olive oil, whisk again.
  5. Combine both beans, shallot, garlic and herbs.
  6. Taste, adjust seasoning and serve.

Categories

  • Dinner
  • Lunch
  • Salad
  • Side Dish
  • Plant-Based Protein
  • Vegetable
  • Dairy Free
  • Gluten Free
  • Quick and Easy
  • Vegan
  • Vegetarian
  • MHealthy

Nutrition Information

Serving Size
1/2 cup
Serves
8
Calories
236.00
Total Fat (g)
7.00
Saturated Fat (g)
1.00
Sodium (mg)
136.00
Total Carbohydrates (g)
31.00
Dietary Fiber (g)
6.00
Protein (g)
14.00