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Basil Orange Edamame and Bean Salad
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Category |
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Salads - Soups - Sidedishes
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Sub
Category |
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None
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Ingredients |
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2 cups frozen, shelled edamame, cooked according to package directions
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1 15.5-ounce can garbanzo beans, rinsed and drained
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1 15.5-ounce can kidney beans, rinsed and drained
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1/2 cup thinly sliced or chopped red onion
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1/2 cup basil, slivered
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1/4 cup grapeseed or olive oil
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1/4 cup freshly-squeezed orange juice
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1 teaspoon orange zest
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1/2 teaspoon kosher salt and freshly ground pepper to taste
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Instructions |
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Mix cooked and cooled edamame and the two beans in a
large mixing bowl.Add onions and basil and stir.
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In a small bowl, whisk together the oil, juice,
zest, salt and pepper.
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Pour about three-quarters of the vinaigrette over
the bean mixture and toss well.
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Cover and refrigerate until ready to serve, adding
extra vinaigrette, if desired.
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Originally Submitted
10/6/2013
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