/d4f2d869-56c4-429a-bfca-d0500fc00d00--rosemary)
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
Serves: 2-4
Ingredients
-
2
tablespoons Fresh rosemary, chopped
-
5 cloves
Garlic, minced
-
1
tablespoon Fresh lemon juice
-
4
tablespoons Water
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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
In This Recipe
Directions
- 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
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Salad|Bean|Lemon Juice|Rosemary|Vegetable|Gluten-Free|Vegetarian|Vegan|Side|Appetizer
2 Reviews