This is tasty and one can't help but feel so good eating something so healthy for you. It's best made a day ahead.
You could make this more of a lunch salad by adding some tuna or smoked salmon.
Three-Bean Salad
2 Tb olive oil
1 tsp ground cumin
1 15oz can of red kidney beans, rinsed
3 Tb cider vinegar
1 16 oz package (divided in half) frozen edamame beans (not in the pod)
1 bell pepper (any color), cored & chopped
1/2 small red onion, finely chopped
1 clove garlic, finely chopped
salt & pepper to taste
1/2 lb organic fresh green beans, trimmed and cut in thirds
2 Tb chopped fresh cilantro (or parsley)
Heat the oil on medium high in a large skillet.
Add cumin and kidney beans, cook until they're warmed up, a minute or two, stir occasionally.
Add vinegar and edamame, cook another minute. Turn off the heat and leave to cool in skillet while you prep the other ingredients.
In a large bowl, add bell pepper, onion, garlic, salt & pepper. Add bean mix and allow to cool.
Cook green beans in boiling salted water for 3 minutes. Drain and cool them with cold running water.
Add the cilantro to the salad, toss, then gently fold in the green beans.
Enjoy!
