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Basil Orange Edamame and Bean Salad Recipe

   
 

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     Basil Orange Edamame and Bean Salad

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
2 cups frozen, shelled edamame, cooked according to package directions
1 15.5-ounce can garbanzo beans, rinsed and drained
1 15.5-ounce can kidney beans, rinsed and drained
1/2 cup thinly sliced or chopped red onion
1/2 cup basil, slivered
1/4 cup grapeseed or olive oil
1/4 cup freshly-squeezed orange juice
1 teaspoon orange zest
1/2 teaspoon kosher salt and freshly ground pepper to taste
 

Instructions
Mix cooked and cooled edamame and the two beans in a large mixing bowl.Add onions and basil and stir.
In a small bowl, whisk together the oil, juice, zest, salt and pepper.
Pour about three-quarters of the vinaigrette over the bean mixture and toss well.
Cover and refrigerate until ready to serve, adding extra vinaigrette, if desired.


Originally Submitted
10/6/2013





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