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Serves
3 for dinner with leftovers for lunches all week
Author Notes
Eat this and you can skip your yoga torture session without feeling like the day is a complete failure. Inspired by a similar salad I saw in my grocery store's (gasp) deli section. I know, right? Comes together in a snap and keeps well for days if you don't dress it. I didn't actual use dill in the version I made, but I kept thinking throughout the week that it would be a good addition so I've included it here. —Niknud
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Ingredients
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1 pound
edamame, cooked as directed
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1
can garbanzo beans, drained and rinsed well
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1
can black beans, drained and rinsed well
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1
yellow pepper, seeded and diced
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1
orange pepper, seeded and diced
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1/2
red onion, diced
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3 tablespoons
dill, minced (optional)
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rice wine vinegar
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good quality olive oil
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sea salt, to taste
Directions
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Combine all the vegetables and dill in a bowl and toss gently. Drizzle a goodly quantity of rice wine vinegar and a somewhat lesser amount of olive oil over top. Add salt to taste. Easy-peasy.
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Note: this makes a sizeable quantity of salad. I dressed portions individually as I served them and kept the rest, undressed, in the fridge. It was still as good on Thursday night as it was on Sunday when I first threw it together.
Full-time working wife and mother of two small boys whose obsessive need to cook delicious food is threatening to take over what little free time I have. I grew up in a family of serious cookers but didn't learn to cook myself until I got married and got out of the military and discovered the joys of micro-graters, ethiopian food, immersion blenders and watching my husband roll around on the floor after four servings of pulled pork tamales (with real lard!) complaining that he's so full he can't feel his legs. Trying to graduate from novice cooker to ranked amateur. The days of 'the biscuit incident of aught five' as my husband refers to it are long past but I still haven't tried my hand at paella so I'm a work in progress!
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