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Latin American · Salad
Edamame, Chickpea and Kidney Bean Salad
Three kinds of legumes, red onion and cilantro in a cumin and lime dressing make a big-batch salad that holds up for days. Good for potlucks and packed lunches.
- YieldServes 8
- Hands-on20 min
- Total44 min
- Difficulty
Ingredients
- 2 cupsfrozen shelled edamame, cooked and drained
- ¼ cupextra-virgin olive oil
- ¼ cuplime juice, from about 2 limes
- 1 tspground cumin
- ½ tspsalt, plus more to taste
- to tasteblack pepper, freshly ground
- ½ cupred onion, thinly sliced
- ½ cupcilantro, chopped
- 1 canred kidney beans, 425 g can, rinsed and drained
- 1 canchickpeas, 425 g can, rinsed and drained
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