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Three Bean Salad

Hey there!  If you ended up here from Tastespotting, thanks for stopping by!  Through a little whoops I submitted the link to the printable version of this salad, for the actual post and my blog, click here.

serves 6 as a side dish

1 cup canned black eyed peas - drained & rinsed

1 cup frozen, shelled edamame - defrosted

1 cup canned black beans - drained & rinsed

handful of fresh cilantro - roughly chopped

2 chipotle peppers - seeded and minced

1 small onion - minced

juice of 2 limes or 1 lemon

extra virgin olive oil

sea salt & black pepper

1.  Place the beans in a large bowl and gently toss with the cilantro, chipotle and onion.

2.  Squeeze the lime or lemon juice into a small bowl.  Whisk approx 1/4 to 1/3 cup of extra virgin olive oil into the citrus juice.  Add salt & pepper to taste and more oil if necessary.

3.  Pour the dressing over the beans and toss to combine.  Let sit for a few hours to let the flavor meld.