Beanie Beanie Salad
- Ready In:
- 20mins
- Ingredients:
- 15
- Yields:
-
1 salad
- Serves:
- 10-12
ingredients
- 236.59 ml kidney bean
- 236.59 ml black-eyed peas
- 236.59 ml lima beans
- 236.59 ml chickpeas
- 236.59 ml cannellini beans
- 236.59 ml edamame
- 1 jalapeno pepper, diced
- 1 medium onion, sliced
- 29.58 ml cilantro
- 1 garlic clove
- 118.29 ml extra virgin olive oil
- 59.14 ml cider vinegar
- 1 small lime, juice of
- salt
- pepper
directions
- Add all beans, pepper, onion, cilantro and crushed garlic into a large bowl.
- Pour vinegar and lime juice in a separate bowl.
- Whisk in the olive oil.
- Add salt and pepper to taste.
- Toss with bean salad, allow to marinate for at least two hours before serving.
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RECIPE SUBMITTED BY
Kirby
West Hollywood, CA
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I STILL live in sunny southern California, BUT NOT in fabulous West Hollywood. I NOW LIVE IN "THE VALLEY". I live, work, go to shul, shop and socialize all within about a 6 miles radius, and I love it.
I love to read, write, go to movies, sing and cook. And eat. And I unapologetically love TV. I adore my dog, Tuffy, and my amazing HUSBAND, NOT boyfriend, CZ. AND MY GORGEOUS BABY GIRL, A.
I stole my Mom's tattered copy of 'Joy of Cooking' MORE THAN a few years ago. She's still looking for it. It's just good reading, ya know? I grew up on Jeff Smith and Julia Child, and I miss them both on PBS.