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The Side Dish I Make for Every Summer Potluck

Name: The Side Dish I Make for Every Summer Potluck
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: American
Ingredients: 1 (15-ounce) can garbanzo beans, drained; 1 (15-ounce) can red kidney beans, drained; 1 1/2 cups (8 to 9 ounces) cooked shelled edamame, thawed if frozen; 1 small green bell pepper, cut into 1/2-inch dice; 6 scallions, thinly sliced; 1/4 cup chopped fresh parsley, dill, or a combination, optional; 2/3 cup store bought or homemade vinaigrette; Salt and ground black pepper to taste

This quick and easy edamame three-bean salad swaps edamame for the traditional green beans—it’s delicious, protein-packed, and can be made ahead.

10 min total 10 min prep 8 207 cal

Ingredients

8 serv.

1 (15-ounce) can garbanzo beans, drained
1 (15-ounce) can red kidney beans, drained
1 1/2 cups (8 to 9 ounces) cooked shelled edamame, thawed if frozen
1 small green bell pepper, cut into 1/2-inch dice
6 scallions, thinly sliced
1/4 cup chopped fresh parsley, dill, or a combination, optional
2/3 cup store bought or homemade vinaigrette
Salt and ground black pepper to taste

Instructions

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1 In a large bowl, mix the garbanzo beans, kidney beans, edamame, bell pepper, scallions, and herbs, if using. Gently mix in the dressing, tossing to coat the ingredients. Add salt and black pepper to taste and serve at room temperature or chilled. Refrigerate leftovers in an airtight container for up to 5 days. Love the recipe? Leave us stars and a comment below!

American DinnerLunchSalad

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