Lemony 5-bean Salad

As I’ve said in the past, I try to do a lot of cooking on Sundays, hoping leftovers will last for lunch and dinner through the week. As much as I try to morph and stretch, sometimes, there’s just no food left….

Thus, I have begun to focus on meals that can be made in 10 to 20 minutes. I realize that there’s a woman on foodnetwork who already has the market cornered on this, but I am not a huge fan of her recipes (or her use of the word “yum-oh”). My first conscious creation was a 5-bean salad that I made while reheating actual leftovers, knowing that there wouldn’t be enough for lunches the following day – such a planner.

Lemony 5-bean Salad
– 3 cans of beans (I used garbanzo, kidney, and black)
– 1 or 2 cups green beans, frozen or fresh and cut into 1″ pieces
– 1 or 2 cups of shelled edamame beans, frozen
– juice of 1 lemon
– 2 cloves minced garlic
– 1 teaspoon garam masala (or to taste)
– 1 teaspoon oregano
– salt and pepper

Boil salted water in a medium pot and add the edamame. Cook for 4 minutes and add the green beans. Cook until green beans are on the crisp side of “crisp tender”. Drain and rinse in cold water to stop the cooking process.

Rinse all the canned beans and drain well. Add everything to a big bowl and mix well. Taste and adjust the seasonings as desired. You could add some red wine vinegar or honey to change it up, or if you don’t have other ingredients. Some minced sweet onion or green onion could be good as well. A little olive oil would also be good, depending on if you are ok with added fat or not.


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