Since I didn't get a chance to post yesterday, I'll post a lunch and dinner recipe today.
This is fresh and quick and delicious.
Three Bean Salad
2 T Balsamic vinegar
1 t Dijon mustard (sugarless)
1/2 t sea salt
1/4 t pepper
3 T extra virgin olive oil
1 ear corn (can use frozen sweet white corn)
1 c shelled edamame
1 15 oz can red kidney beans, rinsed and drained
1 15oz can garbanzo beans, rinsed and drained
1/2 red bell pepper diced
2 Tablespoons fresh Italian parsley or cilantro, chopped
In a small bowl, whisk together the balsamic vinegar, mustard, salt and pepper. Slowly whisk in the olive oil; set aside. Cut the kernels off the ear of corn and place them in a large bowl. Stir in the soy beans (edamame), kidney beans, garbanzo beans, bell pepper, parsley, and cilantro. Gently toss in the dressing. Makes three large servings. I usually double the recipe.
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