The Olive Bin

Cranberry Bean Salad

Bring 3 qts water to a boil, add salt and edamame beans, cook for 3 minutes. Stir in corn kernels and cook for an additional minute. Drain and rinse briefly with cold water. Add to a large bowl with remaining salad ingredients. Whisk together all vinaigrette ingredients until well blended. Pour over salad and toss to coat. Taste and add seasonings as desired. Cover bowl with plastic wrap and shill for at least an hour.
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Ingredients

FOR THE SALAD:

1 12 oz package frozen edamame beans

1 T sea salt

2 ears sweet corn, kernels cut off (about 1 1/4 C)

1 15 oz can garbanzo beans, drained and rinsed

1/2 C dried cranberries

1 orange bell pepper, chopped

3 scallions, chopped

 

FOR THE DRESSING:

1/2 C The Olive Bin's Persian Lime Olive Oil

1/3 C The Olive Bin's Cranberry Pear Balsamic Vinegar

2 T fresh parsley, chopped

1 lime, finely zested

1 T lime juice

1 tsp sea salt

1/2 tsp black pepper

Directions

  1. Bring 3 qts water to a boil, add salt and edamame beans, cook for 3 minutes. Stir in corn kernels and cook for an additional minute. Drain and rinse briefly with cold water. Add to a large bowl with remaining salad ingredients.
  2. Whisk together all vinaigrette ingredients until well blended.
  3. Pour over salad and toss to coat. Taste and add seasonings as desired.
  4. Cover bowl with plastic wrap and shill for at least an hour.

Associated Products

Cranberry Pear White Balsamic
Cranberry Pear White Balsamic
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Lime Olive Oil
Lime Olive Oil
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