- Culver City
Greenleaf Three-Bean Salad
2 oz. black beans, cooked
2 oz. garbanzos, cooked
2 oz. edamame, blanched, out of pod
1 teaspoon basil, fresh, chiffonade
1 oz. Pumpkin seeds
1 tablespoon lemon juice, fresh
Salt, kosher -- to taste
Pepper, black -- to taste
Mix all ingredients together and adjust seasoning with salt and pepper.
Avoid using canned beans. Use fresh garbanzos if available. If fresh is not available, use dried that are rinsed and then cooked in vegetable stock
This salad will last in the fridge for up to 3 days. If eating next day, may need to add more lemon juice.
Aug 07, 2011 - 05:58 PM