Even those who claim they don’t care for bean salad have been known to have seconds of this flavorful salad.  Edamame is the unexpected third “bean” in this twist on the traditional three-bean salad.  Although I often make this dish with a cilantro-lime vinaigrette, I alter it to a basil-orange combination when I am cooking for people who don’t have an affinity for cilantro.

As I mention below, this substitution creates a completely different–and equally delicious–spin on the salad.   This time around, I used a combination of lime and orange juice with the basil and orange zest and really enjoyed the citrus mix.  Black beans are a great option to the kidney beans, too.

 

 

Basil-Orange Edamame & Bean Salad

Cilantro may be substituted for the basil and lime juice for the orange juice, lending a totally different flavor to this salad. Instead of the edamame, fresh or frozen lima beans may also be used.

  • 2 cups frozen, shelled edamame, cooked according to package directions
  • 1 15.5-ounce can garbanzo beans, rinsed and drained
  • 1 15.5-ounce can kidney beans, rinsed and drained
  • 1/2 cup thinly sliced or chopped red onion
  • 1/2 cup basil, slivered (see comment above)
  • 1/4 cup grapeseed or olive oil
  • 1/4 cup freshly-squeezed orange juice
  • 1 teaspoon orange zest
  • 1/2 teaspoon kosher salt and freshly ground pepper to taste

  1. Mix cooked and cooled edamame and the two beans in a large mixing bowl.
  2. Add onions and basil and stir.
  3. In a small bowl, whisk together the oil, juice, zest, salt and pepper.
  4. Pour about three-quarters of the vinaigrette over the bean mixture and toss well.
  5. Cover and refrigerate until ready to serve, adding extra vinaigrette, if desired.

Notes

Sometimes, I sprinkle a handful of pumpkin seeds (pepitas) over the top prior to serving; this adds great crunch and an extra dimension to the flavor. I have also stirred in some crumbled feta. Sunflowers seeds would be a nice option to the pumpkin seeds.

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