by ADMIN on OCTOBER 10, 2012
Sugar snap peas. Shelled edamame. Chick peas. Basil.
A delectable combination if you ask me. Especially with fresh lemon, olive oil, salt and pepper.
Zesty. Crunchy. Tender.
This bean salad makes a great side dish as well as a protein and fiber-packed snack. 3 Bean Salad Prep time: 20 mins Total time: 20 mins Serves: 6 Crunchy, zesty, tender, and delicious!
1 cup shelled edamame (if frozen, thaw)
1.5 cups sugar snap peas, trimmed and cut in half
1 can (15oz) garbanzo beans, rinsed and drained
½ tsp salt
½ tsp pepper
8 large fresh basil leaves, chopped
2 Tbsp lemon juice, freshly squeezed
1 Tbsp olive oil
Combine sugar snap peas, garbanzo beans, and edamame in a large bowl.
In a smaller bowl, whisk together lemon juice, olive oil, salt, pepper, and basil.
Drizzle vinaigrette over bean salad and gently mix.