Three Bean Salad
- 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
- Cook edamame in boiling water for about 4 minutes. Rinse them in cold water, and drain.
- Combine the edamame, chickpeas, salt, and pepper in a medium-sized bowl.
- In a small bowl, combine the remaining ingredients, stirring well with a whisk. Drizzle dressing over bean mixture and mix. Serve and Enjoy!.
Calories: 121 Fat: 4 g Saturated fat: 1 g Carbohydrates: 16 g Sugar: 3 g Sodium: 55 mg Fiber: 5 g Protein: 6 g
Recipe by Nutrition Twins at https://www.nutritiontwins.com/three-bean-salad-culinary-corner-featuring-oregano/
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