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Edamame-Bean Salad

1 (10 ounce) packageshelled frozen edamame
1 large red pepper
1 (15 ounce) can black beans
1 (15 ounce) can cannellini beans
1 (15 ounce) can corn (shoepeg or white is best)
14 cup fresh dill or 1 -2 tablespoon dried dill
2 tablespoons lime juice
14 cup Italian dressing (lite or regular)
ground pepper
1 avocado


Use unsalted ingredients when possible, otherwise, rinse well to get rid of excess salt. Put edamame in microwave-safe covered dish (I use pyrex glass 2 QT dish), add a few tablespoons of water, cook for 4 mins or as per directions. Cut up red pepper into small cubes, set aside. Pour cooked edamame and can of corn into colander, rinse with cold water to chill, shake off excess water, and pour into serving dish (I use same glass dish). Empty cans of beans into colander, rinse well with cold water until it runs clear and shake off excess water. Pour beans into dish with edamame and corn. Add cut red pepper to dish. Add fresh dill to taste (I cut up with scissors). Add lime juice and Italian dressing, reduce dressing to cut back on salt, fat. Season to taste with ground pepper. Optional: Add a chopped avocado for a richer-tasting dish. Serve immediately or even better, chill before serving.

Source: www.food.com