Winter Four-Bean Salad
Serves 6 to 8
Time 50 min
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
- 1/2 cup dried black lentils, rinsed and picked through
- 1 1/2 cup frozen shelled edamame
- 1 (15.0-ounce) can no-salt-added kidney beans, drained and rinsed
- 1 (15.0-ounce) can no-salt-added cannellini beans, drained and rinsed
- 3 1/2 tablespoons red wine vinegar
- 1 large garlic clove, finely chopped
- 2 teaspoons finely chopped fresh thyme leaves
- 2 teaspoons honey
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted pumpkin seeds
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:
Per serving: 230 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 40mg sodium, 33g carbohydrates (10g dietary fiber, 3g sugar), 15g 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.
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Ingredients
- 1/2 cup dried black lentils, rinsed and picked through
- 1 1/2 cup frozen shelled edamame
- 1 (15.0-ounce) can no-salt-added kidney beans, drained and rinsed
- 1 (15.0-ounce) can no-salt-added cannellini beans, drained and rinsed
- 3 1/2 tablespoons red wine vinegar
- 1 large garlic clove, finely chopped
- 2 teaspoons finely chopped fresh thyme leaves
- 2 teaspoons honey
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted pumpkin seeds