I have been sharing so many sneak peeks of this dish over the past couple of days that it would be rude not to share the details with you today.
So, here I am here deliver my new favorite recipe of the summer!
So easy, so bright, and perfect to enjoy at home or take to a party!
I originally got the idea for this salad from Kroger. They had samples of their edamame salad out with very similar ingredients on my last trip to the grocery store, and I was instantly drawn over as soon as I saw the colors.
It tasted delicious and refreshing, so I quickly gathered the ingredients into my cart and was on a mission to recreate it at home.
I wanted to use citrus and oils for dressing and followed this one from Tastefully Julie pretty closely. I chose to leave out the garlic, but feel free to add it to your dressing if you’re a fan!
1/4 cup lime juice
2 Tbsp. extra virgin olive oil
1 Tbsp. canola oil
1/2 tsp. agave nectar
1/2 cup yellow peppers, diced
1/2 cup red peppers, diced
1/2 cup red onion, diced
1 (15 oz.) can garbanzo beans, drained
1 (15 oz.) can black beans, drained
1 (8 oz.) bag edamame
1/2 cup fresh cilantro, chopped
1. In a small bowl, combine lime juice, oils, and agave nectar or sugar. Whisk together and set aside.
2. Cook edamame according to instructions on the bag, then cool. Drain the beans and prep the veggies.
3. In a medium or large bowl, combine edamame, beans, peppers, onion, and cilantro.
4. Pour dressing over the salad and gently toss. Refrigerate for at least an hour for best flavor.
The entire recipe only took about twenty minutes to whip up, and the hardest part was squeezing as much as I could out of the limes for the dressing.
It could easily be thrown together at the last minute if you’re in need of something fresh and flavorful!
With all of the colors, it’s almost like there’s a fiesta going on over here…
… a summer party of bean salad in a bowl, if you will.
I couldn’t get enough of this one and might have eaten a serving or two of it at every meal until it was gone. Man, was that a sad day.
There will be a few more recipes up on the blog as the week goes on, but I would definitely consider this one to be the superstar of them all.