The different colors and textures of the beans and lentils in this recipe produce a wonderfully satisfying salad. Bean salads tend to absorb flavors as they sit, so taste the salad before serving and add more vinegar or black pepper if necessary.
Special Diets:
Ingredients
Method
Combine lentils and 2 1/2 cups water in a small saucepan.
Bring to a boil, lower heat and simmer until tender but not mushy, about 20 minutes.
Drain well and transfer to a large bowl.
In the same saucepan, add another 2 1/2 cups water and bring to a boil.
Add edamame and simmer 5 minutes.
Drain, rinse under cold water and add to the bowl with lentils.
Add kidney beans and cannellini beans.
In a small bowl, whisk together vinegar, garlic, thyme, honey, salt and pepper.
Pour over salad and toss to coat.
Stir in parsley and pumpkin seeds; let sit at least 10 minutes for flavors to blend.
The salad will keep refrigerated up to 3 days.
Nutritional Info
Serving Size
Calories
230
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.