Summer Bean Salad

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Prep Time: 15 minutes
Inactive Time: 1 hour
Serves: 6


For the 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

For the Vinaigrette:


  1. 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.
  2. 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!