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Winter Four-Bean Salad

Serves 6 to 8
Time 50 min
The different colors and textures of the beans and lentils in this recipe produce a wonderfully satisfying salad. Bean salads tend to absorb flavors as they sit, so taste the salad before serving and add more vinegar or black pepper if necessary.
Ingredients
  • 1/2 cup dried black lentils, rinsed and picked through
  • 1 1/2 cup frozen shelled edamame
  • 1 (15.0-ounce) can no-salt-added kidney beans, drained and rinsed
  • 1 (15.0-ounce) can no-salt-added cannellini beans, drained and rinsed
  • 3 1/2 tablespoons red wine vinegar
  • 1 large garlic clove, finely chopped
  • 2 teaspoons finely chopped fresh thyme leaves
  • 2 teaspoons honey
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup toasted pumpkin seeds
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Method

Combine lentils and 2 1/2 cups water in a small saucepan.

Bring to a boil, lower heat and simmer until tender but not mushy, about 20 minutes.

Drain well and transfer to a large bowl.

In the same saucepan, add another 2 1/2 cups water and bring to a boil.

Add edamame and simmer 5 minutes.

Drain, rinse under cold water and add to the bowl with lentils.

Add kidney beans and cannellini beans.

In a small bowl, whisk together vinegar, garlic, thyme, honey, salt and pepper.

Pour over salad and toss to coat.

Stir in parsley and pumpkin seeds; let sit at least 10 minutes for flavors to blend.

The salad will keep refrigerated up to 3 days.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 cup dried black lentils, rinsed and picked through
  • 1 1/2 cup frozen shelled edamame
  • 1 (15.0-ounce) can no-salt-added kidney beans, drained and rinsed
  • 1 (15.0-ounce) can no-salt-added cannellini beans, drained and rinsed
  • 3 1/2 tablespoons red wine vinegar
  • 1 large garlic clove, finely chopped
  • 2 teaspoons finely chopped fresh thyme leaves
  • 2 teaspoons honey
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup toasted pumpkin seeds
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.