Author Notes
My mom does this salad with extra virgin olive oil instead of water, and it's really tasty. I took the olive oil out of it to cut down on the calories, and it still tastes great! It's a scrumptious Italian salad that is high in protein and wonderful served over arugula. —Dan_Q_Marek
Ingredients
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2 tablespoons
Fresh rosemary, chopped
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5 cloves
Garlic, minced
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1 tablespoon
Fresh lemon juice
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4 tablespoons
Water
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1 can
Cannellini beans, rinsed and drained
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1 16 oz bag
Frozen edamame, thawed
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3 tablespoons
Nutritional yeast (or 2 Tbls parmesan, optional)
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1 teaspoon
sea salt
Directions
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Method: Saute the rosemary and garlic in water and lemon juice on high heat for 3 minutes. Pour over the canolini beans and edamame. Toss with the remaining ingredients and cool to 40 degrees.
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