Zesty Three-Bean Salad
2 cups frozen sweet soybeans (edamame)
1 15-oz. can kidney beans, rinsed and drained
1 15-oz. can garbanzo beans (chickpeas), rinsed and drained
1 small red onion, thinly sliced
1/2 cup chopped fresh cilantro
1/4 cup olive oil
1 tsp. finely shredded lime peel
1/4 cup lime juice
Prepare soybeans according to package directions. Drain in colander
and rinse with cold water.
In large bowl combine cooked soybeans, kidney beans, garbanzo beans,
onion, and cilantro.
In small bowl whisk together olive oil, lime peel, lime juice, and 1/2
teaspoon salt. Pour over bean mixture and toss to coat. Cover and
refrigerate up to 24 hours. Stir well before serving. Makes 10
servings
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