Ingredients
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1 (10 ounce) package shelled frozen edamame
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1 large red pepper
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1 (15 ounce) can black beans
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1 (15 ounce) can cannellini beans
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1 (15 ounce) can corn (shoepeg or white is best)
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1/4 cup fresh dill or 1 -2 tablespoon dried dill
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2 tablespoons lime juice
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1/4 cup Italian dressing (lite or regular)
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ground pepper
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Instructions
- Use unsalted ingredients when possible, otherwise, rinse well to get rid of excess salt.
- Put edamame in microwave-safe covered dish (I use pyrex glass 2 QT dish), add a few tablespoons of water, cook for 4 mins or as per directions.
- Cut up red pepper into small cubes, set aside.
- Pour cooked edamame and can of corn into colander, rinse with cold water to chill, shake off excess water, and pour into serving dish (I use same glass dish).
- Empty cans of beans into colander, rinse well with cold water until it runs clear and shake off excess water.
- Pour beans into dish with edamame and corn.
- Add cut red pepper to dish.
- Add fresh dill to taste (I cut up with scissors).
- Add lime juice and Italian dressing, reduce dressing to cut back on salt, fat.
- Season to taste with ground pepper.
- Optional: Add a chopped avocado for a richer-tasting dish.
- Serve immediately or even better, chill before serving.