School’s officially in session! And, I have to say I am pretty darn happy. Who knows if this feeling will last, but I’m hoping. This is the first time, since I was a teacher trainer a few years ago, that I have been excited to walk into a school. Cool, right?
With the new job , and the refreshed work outlook, comes lunch preparation. For me, personally, it is really important that I plan what I am going to eat. I leave my house at 6AM, leave work to head to the gym by 7PM, and arrive home by 8:30-9PM. There is a ton of opportunity to become lazy, hit the drive thru’s, or quick fixes.
Bean salads are my go-to brown bag meals.Filling, hearty and satisfying, bean salads keep beautifully for the entire work week. Key! Whether they’re made by soaking dry beans, or with canned beans, you can’t go wrong.
Several years ago, I made this Edamame Three-Bean Salad. One of the many recipes I made from the Skinny Bitch in the Kitch book, along with the sage pesto, 3-bean became a fast favorite and ended up on the regular rotation after first bite. So, because it has been so long since it made its appearance here, and because I think it will be your favorite, too, it needs to reposted.
Edamame Three-Bean Salad
For the Dressing
2 Tbsp. red wine vinegar
1 tsp. Dijon Mustard
½ tsp. sea salt
Whisk together and set aside.
For the salad
¼ tsp. pepper
3 Tbsp. extra virgin 0live 0il
½ cup corn, rinsed
1 cup edamame
1 (15 oz.) can garbanzo beans (chickpeas), rinsed
1 (15 oz.) can red kidney beans, rinsed
2 scallions (I omitted)
½ red bell pepper, diced (I omitted this time)
2 Tbsp. chopped fresh Italian parsley
2 Tbsp. chopped cilantro, basil, or combination
Gently stir together, then fold in the dressing.
More bean salads you can find here-
Other bean salads right next door
Our Veggie Kitchen – Three Bean Salad
Homemade Texan – Three Bean Salad with Dill Dressing
Fearless Kitchen – Three Bean Salad
Fat Free Vegan – White Bean Salad with Za’atar
Food Centric Life – Summer White Bean Salad