Summer Bean Salad
Summer Bean Salad
6
15 minutes
0 minutes
American
salads
Summer Bean Salad
Ingredients
blank
- 2 ears of sweet corn, kernels cut off (1¼ cup)
- 12-oz. package frozen edamame beans, thawed
- 14-oz. can garbanzo beans, drained and rinsed
- ½ cup dried cranberries
- 1 orange bell pepper, chopped
- 3 scallions, chopped
blank
- ½ cup Gustare Persian Lime Extra Virgin Olive Oil
⅓ cup Cucumber Melon Balsamic Vinegar
- 2 tbsp. fresh parsley, minced
- 1 clove garlic, pressed
- Zest of 1 lime and 1 tbsp. juice
- 1 tsp. sea salt
- ½ tsp. black pepper, freshly ground
Directions
blank
- Bring a large pot of water to a boil. Stir in 1 teaspoon of salt, add ears of corn and cook for 2 minutes. Remove and cool for ease of handling.
Cut off kernels and add to large bowl with all salad ingredients.
blank
- Whisk together all vinaigrette ingredients until well blended. Pour over salad and toss to coat well.
Cover bowl with plastic wrap and chill for at least an hour before serving. Enjoy!
