Zesty Three-Bean Salad

Featured in the Honolulu Star-Advertiser on February 24, 2016.
Compliments of Hawaiian Electric's Grid Technologies Department.

Zesty Three-Bean Salad


Zesty Three-Bean Salad

  • 2 cups frozen shelled edamame
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1/2 cup thinly sliced red onion
  • 1/2 cup chopped fresh Chinese parsley
  • 1/4 cup olive oil
  • 1 teaspoon lime zest
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon salt


  1. Prepare edamame according to package instructions.
  2. Drain in colander and rinse with cold water.
  3. In a large bowl, combine edamame, kidney beans, garbanzo beans, onion and Chinese parsley; set aside.
  4. In a small bowl, whisk together olive oil, lime zest, lime juice and salt.
  5. Pour over bean mixture and toss to coat.
  6. Cover and refrigerate up to 24 hours.
  7. Stir well before serving.

Makes 10 servings.

Approximate Nutrient Analysis per serving:
270 calories, 9 g fat, 1 g saturated fat, 0 mg cholesterol, 450 mg sodium, 35 g carbohydrate, 7 g fiber, 1 g sugar, 14 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.