Edamame Three Bean Salad Skinny Bitch In The Kitchen Recipes

EDAMAME THREE-BEAN SALAD

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.

ASIAN-STYLE 3 BEAN SALAD

Steps:

• Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.
• In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.

EDAMAME THREE-BEAN SALAD, SKINNY BITCH IN THE KITCHEN

Steps:

• 8 servings
• In a small bowl, whisk together the red wine vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil and set aside.
• Cut the kernels off the ear of corn and place them in a large bowl. Stir in the soy beans, garbanzo beans, scallions, bell pepper, parsley, and cilantro and/or basil. Gently toss in the dressing.

SKINNY GREEN BEAN AND EDAMAME SALAD

Steps:

• Prepare balsamic dressing by combining the 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons red wine vinegar, and 1/4 cup lightly packed fresh basil leaves in a blender. Blend until smooth.
• Prepare green beans and edamame according to package directions. Drain; combine in a large bowl. Cool to room temperature, then add tomatoes. Drizzle with half of the dressing; toss gently to coat.
• Meanwhile, in a small bowl, combine feta cheese and yogurt; use a fork to mash into paste. Add basil and garlic; mash to blend. Season with half of the salt and half of the pepper. Set aside.
• Spread feta mixture on bread slices. Place slices on serving plates. Mound green bean mixture on top of bread slices. Drizzle with remaining dressing and season with remaining salt and pepper. Sprinkle with basil leaves.

THREE-BEAN SALAD

Steps:

• Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
• Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
• Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.

EDAMAME BEAN SALAD

Steps:

• Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
• Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.

THREE-BEAN SALAD (EDAMAME, BLACK BEANS & BLACK-EYED PEAS)

Steps:

• Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
• Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
• Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.