Lunch

Four bean salad with corn is for Lunch.

Four bean salad with corn takes 10 minutes to prepare.

Four bean salad with corn takes 60 minutes to cook.

Four bean salad with corn makes 4 servings.

The ingredients for Four bean salad with corn are:

.25 cup adzuki beans
.25 cup red beans
.25 cup white beans
1.25 cup edamame
.5 cup red onion, chopped
.5 cup celery (or 1 cup instead of fennel)
.5 cup fennel ,chopped
1 cup red bell pepper chopped
1 Garlic clove , minced
1 Limed juiced (2 Tbsp)
1Tbsp Olive oil
1 Tsp cumin , ground
1Tbsp dry cilantro you can use fresh also
Dash of salt
Dash of pepper

Here is how you make Four bean salad with corn:

soak beans in water for a few hours, then cook in veggie broth or water until done ( I spiced the broth with Ras El Hanout (Israeli spice)set aside Cook edamame per instructions drain and chill. Chop the onions , celery, pepper, fennel and mince the garlic. Heat the oil on a pan add cumin and sear for a few seconds until fragrant, mix the veggies into cumin oil, then mix it with the beans ,cilantro and lime juice , chill until it is time to eat.Serving Size:?makes 4 serv.@ 1.5 cups or 6 as a side @ 1cup each

The nutritional information for Four bean salad with corn is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 206.2

• Total Fat: 6.0 g
• Cholesterol: 0.0 mg
• Sodium: 74.8 mg
• Total Carbs: 34.6 g
• Dietary Fiber: 11.9 g
• Protein: 10.3 g