Three Bean Salad Edamame Black Beans Black Eyed Peas Food

EDAMAME BEAN SALAD

Edamame Bean Salad image

A quick and simple plant-based, vegan salad that is great at room temperature or cold. I make this protein-packed dish for my kids' school lunch 2 to 3 times a month. I sometimes use small white beans when out of garbanzos, and add avocado and/or cooked quinoa, tomato, or cucumber to change it up or stretch it. It is great for picnics, potlucks, and kids' school lunches, and can be side or main dish, served on a bed of spinach, or in a wrap.

Provided by Amber Matus

Categories Salad Beans Black Bean Salad Recipes

Time 35m

Yield 12

Number Of Ingredients 10

Ingredients

1 (16 ounce) package frozen corn
1 sweet onion, diced
1 (16 ounce) package frozen shelled edamame (green soybeans)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (12 ounce) jar roasted red peppers, drained and chopped
1 teaspoon smoked sea salt
1 teaspoon ground cumin
¼ cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice

Steps:

Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 26.1 g, Fat 3.4 g, Fiber 6.4 g, Protein 9.9 g, SaturatedFat 0.4 g, Sodium 462.4 mg, Sugar 2.6 g

THREE-BEAN SALAD

Three-Bean Salad image

Categories Bean Citrus Garlic Herb Onion Vegetable Side Quick & Easy Spice Celery Vegan Cilantro Gourmet Sugar Conscious

Yield Makes 6 (side dish) servings

Number Of Ingredients 12

Ingredients

1 1/2 cups frozen shelled edamame (8 ounces)
1/4 cup olive oil
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can black-eyed peas, drained and rinsed
1/2 cup chopped red onion
2 cups thinly sliced celery
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon finely chopped garlic
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Steps:

Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.

THREE-BEAN SALAD (EDAMAME, BLACK BEANS & BLACK-EYED PEAS)

Three-Bean Salad (Edamame, Black Beans & Black-Eyed Peas) image

This is a delicious, easy, and fresh-tasting update on a classic salad I adapted from "Gourmet Magazine" (March 2007). It's a great side dish that would compliment most meats and fish. If you want this as a main dish, add some crumbled feta. Recipe requires at least 10 minutes marinating time (and more is even better). It's a great do-ahead or single person recipe as it makes great leftovers!

Provided by blucoat

Categories Soy/Tofu

Time 25m

Yield 6 side dish servings

Number Of Ingredients 12

Ingredients

1 1/2 cups frozen shelled edamame (8 ounces)
2 -4 tablespoons olive oil (adjust to your taste)
1 teaspoon ground cumin
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can black-eyed peas, drained and rinsed or 1 (15 ounce) can garbanzo beans
1/2 cup chopped red onion
2 cups thinly sliced celery or 2 cups chopped cucumbers
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon finely chopped garlic
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Steps:

Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.

EDAMAME THREE-BEAN SALAD

Edamame Three-Bean Salad image

this is one of my many favourite recipes from the "skinny b**** in the kitch" cookbook. i like to add a little bit of garlic even though the recipe doesn't call for it.

Provided by devians

Categories Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder (optional personal add on)
3 tablespoons extra virgin olive oil
1/2 cup corn (rinsed under cold water to thaw if frozen)
1 cup shelled edamame
1 (15 -16 ounce) can red kidney beans, drained & rinsed
1 (15 -16 ounce) can garbanzo beans, drained & rinsed
2 scallions, cut into 1/2 inch slices
1/2 red bell pepper, cut into 1/2 inch dice
2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley for every tablespoon of fresh)
2 tablespoons chopped fresh basil (or 1 teaspoon dried basil for every tablespoon of fresh)

Steps:

In a small bowl, whisk together the red wine vinegar, mustard, salt, pepper, garlic (if using), parsley (if using dried), & basil/cilantro (if using dried).
Cut the kernels off the ear of corn or place the thawed corn in a large bowl.
Stir in the soy beans (edamame), kidney beans, garbanzo beans, scallions, bell pepper, parsley (if using fresh), & basil/cilantro (if using fresh).
Gently toss in the dressing.

Nutrition Facts : Calories 316.6, Fat 11.1, SaturatedFat 1.4, Sodium 425.8, Carbohydrate 40.9, Fiber 10.9, Sugar 1.4, Protein 15.9

GREEN BEANS, BLACK-EYED PEAS SALAD

Green Beans, Black-Eyed Peas Salad image

Make and share this Green Beans, Black-Eyed Peas Salad recipe from Food.com.

Provided by LikeItLoveIt

Categories Lunch/Snacks

Time 20m

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) bag frozen French-cut green beans
1 (16 ounce) can black-eyed peas
2 large ripe tomatoes
1/2 cup chopped parsley
4 scallions, chopped
1 lemon, juice of
1 tablespoon vegetable oil
salt and pepper

Steps:

Steam and drain the green beans and allow them to cool completely.
Drain and rinse the black eyed peas.
Combine all ingredients and mix well.
May be served chilled.

BLACK-EYED PEA AND BEAN SALAD

Black-Eyed Pea and Bean Salad image

"I was trying to use up some ingredients I had in our pantry one day and threw this bean salad together," related Marilyn Gonsman of Blairsville, Georgia. "I served it the next night with chicken, and everyone enjoyed it."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 celery ribs, thinly sliced
1/2 cup chopped sweet red pepper
1/2 cup chopped red onion
3 tablespoons red wine vinegar
3 tablespoons white wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt

Steps:

In a large bowl, combine the kidney beans, black-eyed peas, black beans, celery, red pepper and onion. In a small bowl, whisk together the vinegars, oil and salt. Pour over bean mixture; toss to coat. Refrigerate for about 4 hours, stirring occasionally.

Nutrition Facts : Calories 169 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges

ASIAN-STYLE THREE BEAN SALAD

Asian-Style Three Bean Salad image

By Ellie Krieger, as featured in her book "The Food You Crave" and also in Fitness Magazine. Three-bean salad gets an exciting Asian twist, made with a trio of legumes all commonly used in the Far East: green beans, edamame and black beans. The dressing is sweet and tangy just as in the traditional recipe, but this one, inspired by Chinese duck sauce, gets its sweetness from apricot preserves and has a zingy hint of fresh ginger.

Provided by FLKeysJen

Categories Soy/Tofu

Time 29m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb green beans, trimmed and cut into 1-inch pieces
1 (10 ounce) bag frozen shelled edamame
3 tablespoons canola oil
3 tablespoons rice wine vinegar
1/4 cup apricot preserves (100% fruit)
1 tablespoon sugar
1 teaspoon freshly grated gingerroot
15 ounces black beans, drained and rinsed
2 scallions, sliced
salt, to taste

Steps:

Put the green beans and frozen edamame into a steamer basket and steam for 4 minutes. Drain well, then transfer to a large bowl and refrigerate for at least 15 minutes.
In a small bowl, whisk together oil, vinegar, apricot preserves, sugar, and ginger.
Add the black beans and scallions to the green bean mixture and drizzle with dressing; toss to coat and season with salt.
Serve at room temperature or chilled.

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