FOUR BEAN SALAD

This salad is a great dish to take along to a party.  It’s healthy and delicious: great for sharing but it’s also easy to build your meal around it if the rest of the meal is lacking healthy choices.

 

FOUR BEAN SALAD

1 pound green beans, trimmed and cut into 1 and 1/2 inch lengths

1/2 of a 16-oz box or bag frozen shelled edamame

3 Tablespoons extra virgin olive oil

1/4 cup balsamic vinegar

1/4 cup red wine vinegar

1 Tablespoon Sucanat

1 and 1/2 teaspoons sea salt

1/4 teaspoon black pepper

1 (15 oz) can black soybeans, rinsed and drained.

1 (15 oz) can kidney beans, rinsed and drained

1 small red onion, finely diced

In a 12 inch skillet, heat 1/2 inch of water to boiling over high heat.  Add the green beans and cook 5 minutes or until crisp-tender.  Place the frozen edamame in a colander and drain the green beans over the soybeans.  Rinse with cold water until cool.  Drain well.

In a large bowl, whisk together the oil, vinegars, Sucanat, sea salt, and pepper.  Add the green beans, both soybeans, kidney beans and onion and toss to combine.  Let stand 1 hour to allow the flavors to blend or refrigerate until ready to use.