Not your mama’s three-bean salad
1
Points®
Total time: 9 min • Prep: 9 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
This recipe takes on a new profile with fresh slivers of basil, tangy lemon juice, and green soybeans (edamame) for their sweet flavor and bright color. Using three different kinds of beans provides a beautiful visual contrast as well. It takes less than 10 minutes to make, and all you have to do is toss all the ingredients together in one bowl. And unlike the original three-bean salad, the beans won’t turn drab olive green during storage; the salad will keep up to two days in the refrigerator.
Ingredients
Lemon zest
1 tsp, grated
Fresh lemon juice
1½ Tbsp
Olive oil
1 Tbsp, extra-virgin
Table salt
½ tsp
Black pepper
⅛ tsp, freshly ground
Canned black beans
15 oz, rinsed and drained
Canned white beans
15 oz, rinsed and drained
Shelled edamame
⅔ cup(s), cooked
Vidalia onion
⅓ medium, finely diced
Red bell pepper
⅓ medium, finely diced
Fresh basil
5 leaf/leaves, thinly sliced
Instructions
1
Combine the lemon zest, lemon juice, oil, salt, and ground pepper in a medium bowl. Add the black beans, white beans, soybeans, onion, bell pepper, and basil; toss to coat evenly. Serve at once, or cover and refrigerate for up to 2 days. Yields 3/4 cup per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.