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 Mix cooked and cooled edamame and the two beans in a large mixing bowl. Add onions and basil and stir. In a small bowl, whisk together the oil, juice, zest, salt and pepper. Pour about three-quarters of the vinaigrette over the bean mixture and toss well.
Posted on: Mon, 29 Jul 2013 14:37:15 +0000
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