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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
tablespoons Fresh rosemary, chopped
tablespoon Fresh lemon juice
Cannellini beans, rinsed and drained
1 16 oz bag
Frozen edamame, thawed
tablespoons Nutritional yeast (or 2 Tbls parmesan, optional)
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