Edamame Kidney Bean Chick Pea Salad Recipe 455 Recipes

5 MINUTE BEAN AND CHICKPEA SALAD

5 Minute Bean and Chickpea Salad image

A quick, delicious, and hearty salad; perfect for any occasion! 5 Minute Bean and Chickpea Salad is a BBQ, picnic, and potluck favourite!

Provided by Lord Byron's Kitchen

Time 10m

Number Of Ingredients 10

Ingredients

19 ounces canned chickpeas, (drained and rinsed)
19 ounces canned red kidney beans, (drained and rinsed)
19 ounces canned mixed bean medley, (drained and rinsed)
1 clove garlic, (finely grated)
2 tablespoons olive oil
2 tablespoons rice vinegar
1/4 cup parsley, (finely chopped)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon lemon juice

Steps:

In a large mixing or salad bowl, whisk together the garlic, olive oil, vinegar, salt, lemon juice, and black pepper.
Add in the beans, chickpeas, and parsley. Toss to coat.
Refrigerate for two hours for best results.

Nutrition Facts : Calories 322 kcal, Carbohydrate 93 g, Protein 32 g, Fat 8 g, SaturatedFat 1 g, Sodium 442 mg, Fiber 25 g, Sugar 7 g, ServingSize 1 serving

CHICKPEA AND EDAMAME SALAD

Chickpea and Edamame Salad image

A sweet and tangy combination of protein-filled beans and flavorful veggies. This salad tastes better when left refrigerated overnight or longer but can be eaten immediately.

Provided by Jenny

Categories Salad Beans

Time 15m

Yield 8

Number Of Ingredients 13

Ingredients

2 cups shelled edamame (green soybeans)
2 cups cooked chickpeas
⅓ cup minced red onion
⅓ cup minced red bell pepper
⅓ cup minced carrot
¼ cup sunflower seeds
¼ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
⅓ cup olive oil
⅓ cup honey
⅓ cup apple cider vinegar
2 tablespoons mayonnaise
¼ teaspoon celery salt, or more to taste
⅛ teaspoon cayenne pepper, or more to taste

Steps:

Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 30.1 g, Cholesterol 1.3 mg, Fat 12.5 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 250.8 mg, Sugar 14.9 g

EDAMAME, KIDNEY BEAN & CHICK PEA SALAD RECIPE - (4.5/5)

Edamame, kidney bean & chick pea salad Recipe - (4.5/5) image

Provided by corvettemary

Number Of Ingredients 8

Ingredients

2 C. frozen sweet soybeans (edamame)
1 15 oz. can kidney beans, rinsed & drained
1 15 oz. can garbanzo beans (chickpeas)rinsed and drained
1/2 C. thinly sliced red onion
1/2 C. chopped fresh cilantro
1/4 C. olive oil
1 t. finely shredded lime peel
1/4 C. lime juice

Steps:

Thaw & drain soybeans in colander, rinse with cold water. In large bowl combine soybeans, kidney beans, garbanzo beans, onion & cilantro. In a small bowl whisk together oil, lime peel, lime juice & 1/2 t. salt. Pour over bean mixture and toss to coat. Cover and refrigerate at least 3 hours and up to 24 before serving. Stir well before serving.

EDAMAME BEAN SALAD

Edamame Bean Salad image

A quick and simple plant-based, vegan salad that is great at room temperature or cold. I make this protein-packed dish for my kids' school lunch 2 to 3 times a month. I sometimes use small white beans when out of garbanzos, and add avocado and/or cooked quinoa, tomato, or cucumber to change it up or stretch it. It is great for picnics, potlucks, and kids' school lunches, and can be side or main dish, served on a bed of spinach, or in a wrap.

Provided by Amber Matus

Categories Salad Beans Black Bean Salad Recipes

Time 35m

Yield 12

Number Of Ingredients 10

Ingredients

1 (16 ounce) package frozen corn
1 sweet onion, diced
1 (16 ounce) package frozen shelled edamame (green soybeans)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (12 ounce) jar roasted red peppers, drained and chopped
1 teaspoon smoked sea salt
1 teaspoon ground cumin
¼ cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice

Steps:

Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 26.1 g, Fat 3.4 g, Fiber 6.4 g, Protein 9.9 g, SaturatedFat 0.4 g, Sodium 462.4 mg, Sugar 2.6 g

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