- 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 notes)
- 1/4 cup olive oil (or other neutral-tasting oil like grapeseed or safflower oil)
- 1/4 cup freshly-squeezed orange juice
- Zest of one orange
- 1 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper (or to taste)
Basil-Orange Edamame & Bean Salad
For a hint of crunch, I sometimes scatter a handful of pumpkin seeds (pepitas) over the top; sunflowers seeds are a flavorful option, too. A sprinkle of crumbled feta is, likewise, purely optional but will provide a different dimension to the flavor. Both the seeds and cheese are best added just prior to serving.
Yields approximately 1 1/2 quarts.
Yields approximately 1 1/2 quarts.
Ingredients
Instructions
- Mix the cooked and cooled edamame and the two beans in a large mixing bowl.
- Add the onions and basil, and stir.
- In a small bowl, whisk together the oil, juice, zest, salt and pepper.
- Pour the vinaigrette over the bean mixture, and toss well.
- Cover and refrigerate until ready to serve. (The salad may be eaten right away, although the flavor will improve slightly after several hours.)
- Toss again before serving. Taste for seasoning, adding a little more salt and pepper, according to preference. (Also, the sodium level in different brands of beans varies greatly. Rinsing will remove much of any added salt, but not all.) As an option, garnish with a few thin slices of orange and some basil leaves.
Notes
- For a different flavor profile, I occasionally make this dish with a cilantro-lime vinaigrette instead of the basil-orange combination. To mix it up, simply swap the herb and citrus ingredients in equal amounts. Beyond substituting lima beans for the edamame, you could also experiment with black beans in place of the kidney beans.