Edamame, Cannellini and Pepper Salad

Contributed By: Terry Borden


Makes 17 Servings
3 cups cannellini beans, canned
3 cups edamame
1 1/4 cup celery, finely diced
1/2 cup onion, finely diced
1/2 cup green pepper, finely diced
1/2 cup red pepper, finely diced
1/2 cup yellow pepper, finely diced
1/2 cup red wine vinegar
1/4 cup canola oil
1 tbsp, 2 tsp agave nectar or honey
1/4 tsp black pepper
1 tsp dry mustard
1 tsp fresh garlic, finely chopped
1 tsp salt
1/4 tsp paprika
2 tbsp parsley, chopped
2 tbsp basil, chopped


Drain and rinse beans. Add remaining ingredients and mix well.
Label, date and refrigerate. Chill for about two hours before serving cold.

Helpful Hints:

Nutritional Information per Serving
Calories: 110
Sodium: 160mg
Sugars: 3g
Cholesterol: 0mg
Saturated Fat: 0g
Fiber: 3g
Protein: 6g
Carbohydrate: 12g

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