Rainbow vegetable and bean salad

by Sarah Steimer

This is a perfect summer side dish that highlights so many great flavors that you just can’t get year round. So take advantage! Make up a big bowl even if you’re not feeding a large crowd; it keeps quite well in the fridge.

• 1/3 cup olive oil
• juice from 1 lime
• 1 clove garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon sea salt
• 1 1/2 cups cooked edamame
• 1 15-ounce can black beans, rinsed and drained
• 1 15-ounce can chickpeas, rinsed and drained
• corn from 1-2 ears
• 1/2 cup diced yellow pepper
• 1/2 cup diced orange bell pepper
• 1/3 cup chopped onion, rinsed
• 1/4 cup chopped cilantro

In a large bowl, whisk together the olive oil, lime juice, garlic, cumin and salt. Add the remaining ingredients to the bowl and toss to combine.

Serves 6 as a side.

Recipe from: Lemons for Lulu

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