Edamame Kidney Bean Chick Pea Salad Recipe 455

CHICKPEA AND EDAMAME SALAD

Chickpea and Edamame Salad image

A sweet and tangy combination of protein-filled beans and flavorful veggies. This salad tastes better when left refrigerated overnight or longer but can be eaten immediately.

Provided by Jenny

Categories Salad Beans

Time 15m

Yield 8

Number Of Ingredients 13

Ingredients

2 cups shelled edamame (green soybeans)
2 cups cooked chickpeas
⅓ cup minced red onion
⅓ cup minced red bell pepper
⅓ cup minced carrot
¼ cup sunflower seeds
¼ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
⅓ cup olive oil
⅓ cup honey
⅓ cup apple cider vinegar
2 tablespoons mayonnaise
¼ teaspoon celery salt, or more to taste
⅛ teaspoon cayenne pepper, or more to taste

Steps:

Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 30.1 g, Cholesterol 1.3 mg, Fat 12.5 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 250.8 mg, Sugar 14.9 g

EDAMAME THREE-BEAN SALAD

Edamame Three-Bean Salad image

this is one of my many favourite recipes from the "skinny b**** in the kitch" cookbook. i like to add a little bit of garlic even though the recipe doesn't call for it.

Provided by devians

Categories Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder (optional personal add on)
3 tablespoons extra virgin olive oil
1/2 cup corn (rinsed under cold water to thaw if frozen)
1 cup shelled edamame
1 (15 -16 ounce) can red kidney beans, drained & rinsed
1 (15 -16 ounce) can garbanzo beans, drained & rinsed
2 scallions, cut into 1/2 inch slices
1/2 red bell pepper, cut into 1/2 inch dice
2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley for every tablespoon of fresh)
2 tablespoons chopped fresh basil (or 1 teaspoon dried basil for every tablespoon of fresh)

Steps:

In a small bowl, whisk together the red wine vinegar, mustard, salt, pepper, garlic (if using), parsley (if using dried), & basil/cilantro (if using dried).
Cut the kernels off the ear of corn or place the thawed corn in a large bowl.
Stir in the soy beans (edamame), kidney beans, garbanzo beans, scallions, bell pepper, parsley (if using fresh), & basil/cilantro (if using fresh).
Gently toss in the dressing.

Nutrition Facts : Calories 316.6, Fat 11.1, SaturatedFat 1.4, Sodium 425.8, Carbohydrate 40.9, Fiber 10.9, Sugar 1.4, Protein 15.9

EDAMAME, KIDNEY BEAN & CHICK PEA SALAD RECIPE - (4.5/5)

Edamame, kidney bean & chick pea salad Recipe - (4.5/5) image

Provided by corvettemary

Number Of Ingredients 8

Ingredients

2 C. frozen sweet soybeans (edamame)
1 15 oz. can kidney beans, rinsed & drained
1 15 oz. can garbanzo beans (chickpeas)rinsed and drained
1/2 C. thinly sliced red onion
1/2 C. chopped fresh cilantro
1/4 C. olive oil
1 t. finely shredded lime peel
1/4 C. lime juice

Steps:

Thaw & drain soybeans in colander, rinse with cold water. In large bowl combine soybeans, kidney beans, garbanzo beans, onion & cilantro. In a small bowl whisk together oil, lime peel, lime juice & 1/2 t. salt. Pour over bean mixture and toss to coat. Cover and refrigerate at least 3 hours and up to 24 before serving. Stir well before serving.

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