* Exported from MasterCook *
Edamame, Chickpea and Kidney Bean Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
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2 cups frozen shelled edamame -- (green soybeans) cooked according to package directions, drained
1/4 cup extra-virgin olive oil
juice of 2 limes -- (about 1/4 cup)
1 teaspoon ground cumin
1/2 teaspoon salt
freshly ground black pepper -- to taste
1/2 cup thinly sliced red onion -- soaked in cold water to cover 10 minutes, drained
1/2 cup chopped fresh cilantro
15 ounces canned red kidney beans -- rinsed and drained
15 ounces canned chickpeas -- rinsed and drained
Rinse the edamame under cold running water until cooled. Drain again.
In a large bowl, whisk together the oil, lime juice, cumin, salt, and pepper. Stir in the onion and cilantro and let stand at room temperature about 10 minutes. Add the edamame, kidney beans, and chickpeas and toss well to combine. Let stand another 10 minutes at room temperature before tossing again and serving. Alternatively, cover and refrigerate a minimum of 2 hours or up to 2 days and serve chilled or return to room temperature.
Makes 8 servings.
AuthorNote: This is a perfect picnic or potluck salad to feed a crowd. Black beans can replace the kidney beans, if desired.
Source:
"Supermarket Vegan by Donna Klein, 2010."
S(Formatted by Chupa Babi):
"March 2010"
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Per Serving (excluding unknown items): 266 Calories; 12g Fat (39.0% calories from fat); 14g Protein; 28g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 484mg Sodium. Exchanges: 2 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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