03 November 2010

Three Bean Salad - Vegan of course

A friend of mine has asked me for this recipe for a while, so here it is:

I created this on my own. because when I looked at other bean salads, or Mexican salads, I always missed something or didn't like some ingredients. So my own creation is really combining a couple of those recipes into one that I like. Also because I go nuts for edamame. It adds great protein value and color. It tastes delicious.

1 cup red kidney beans, rinsed and drained
1 cup black beans, rinsed and drained
1 cup edamame, thawed and rinsed and drained
1/2 cup water
1 medium tomato, chopped
1 medium onion (red), chopped
1/2 green (and/or red and yellow) pepper, chopped
2 tablespoons minced fresh basil, or a tablespoon dried basil
2 tablespoons minced fresh parsley, or 1 tablespoon dried parsley
2 teaspoons lemon juice
2 teaspoons olive oil
1 teaspoon balsamic vinegar
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon pepper

Combine all above ingredients in a large bowl, stir, cover and refrigerate for about four hours. It is not a must, but having it soak up the sauce/dressing for a little while is a good idea, just for a better taste.