Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This fresh salad is a summer-focused refresh of bean salad. It travels well and tastes best made ahead.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

total:
25 mins
Servings:
8
Yield:
6 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook beans, edamame, and corn in a large pot of boiling water 2 to 3 minutes or until beans are crisp-tender. Drain; transfer to a bowl of ice water. Let cool; drain and pat dry. Transfer to a serving bowl. Add garbanzo beans and cilantro; toss.

    Advertisement
  • For dressing: In a small bowl whisk together tahini, lime juice, olive oil, salt, and cumin. If needed, add water, one tablespoon at a time, to reach desired consistency. Toss dressing with bean mixture. Season to taste with pepper. Chill, covered, up to 24 hours. Serves 8.

Nutrition Facts

198 calories; fat 12g; saturated fat 2g; carbohydrates 20g; mono fat 5g; poly fat 4g; insoluble fiber 5g; sugars 5g; protein 8g; vitamin a 309.8IU; vitamin c 12.5mg; thiamin 0.3mg; riboflavin 0.1mg; niacin equivalents 1.7mg; vitamin b6 0.2mg; folate 96.4mcg; sodium 363mg; potassium 383mg; calcium 71mg; iron 2.2mg.
Advertisement