Summer Bean Salad
Summer Bean Salad
6
15 minutes
0 minutes
American
salads
Summer Bean Salad
Ingredients
Salad
- 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
Vinaigrette
- 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
Salad
- 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.
Vinaigrette
- 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!
