When we were growing up our mom would make her homemade pizza weekly. In fact, Thursday night was “pizza night” in our house. On the table my Mom lined up different herbs and spices for us to add to our pizza—and we could choose what we wanted depending on our preferences. We were admittedly picky kids, but the one spice we’d always add was oregano! And oregano just happens to be the spice in today’s Culinary Corner!!

Oregano is an herb of the mint family, who knew? It’s rich in antioxidants to help to protect your body from foreign invaders that are the result of normal everyday living to help to keep you healthy. And although oregano is rich in potassium, calcium and vitamin B6 you’d have to eat a significant amount (more than people typically get in a sprinkle on their food) to count on it adding those nutrients to the diet. However, if you are eating it fresh regularly, you certainly are getting nutrients, and potent disease-fighting phytonutrients to boot! Time to whip up something amazingly good and healthy with this scrumptious herb today!

Three-Bean Salad

Serves: 6

Ingredients

3/4 cup frozen shelled edamame (green soybeans), thawed

1 cup snap green beans

1 1/2 cups cooked, shelled fresh chickpeas (garbanzo beans)

1/8 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons fresh flat-leaf parsley leaves

1 1/2 tablespoons fresh oregano leaves

1-1/2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

Directions

1. Cook edamame in boiling water for about 4 minutes. Rinse them in cold water, and drain.
2. Combine the edamame, chickpeas, salt, and pepper in a medium-sized bowl.
3. In a small bowl, combine the remaining ingredients, stirring well with a whisk. Drizzle dressing over bean mixture and mix. Serve and Enjoy!

Nutrition Facts: 121 calories, 4 g fat, 1 g saturated fat, 55 mg sodium, 16 g carbs, 5 g fiber, 3 g sugar, 6 g protein

Three Bean Salad

 

Print

Serves: 6

Ingredients

• ¾ cup frozen shelled edamame (green soybeans), thawed
• 1 cup snap green beans
• 1½ cups cooked, shelled fresh chickpeas (garbanzo beans)
• ⅛ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons fresh flat-leaf parsley leaves
• 1½ tablespoons fresh oregano leaves
• 1-1/2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil

Instructions

1. Cook edamame in boiling water for about 4 minutes. Rinse them in cold water, and drain.
2. Combine the edamame, chickpeas, salt, and pepper in a medium-sized bowl.
3. In a small bowl, combine the remaining ingredients, stirring well with a whisk. Drizzle dressing over bean mixture and mix. Serve and Enjoy!.

Nutrition Information

Calories: 121 Fat: 4 g Saturated fat: 1 g Carbohydrates: 16 g Sugar: 3 g Sodium: 55 mg Fiber: 5 g Protein: 6 g

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