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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
- 2 tablespoons Fresh rosemary, chopped
- 5 cloves Garlic, minced
- 1 tablespoon Fresh lemon juice
- 4 tablespoons Water
- 1 can Cannellini beans, rinsed and drained
- 1 16 oz bag Frozen edamame, thawed
- 3 tablespoons Nutritional yeast (or 2 Tbls parmesan, optional)
- 1 teaspoon sea salt
- 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.
- This recipe was entered in the contest for Your Best Open House Dish