1 can garbanzo beans, drained1 can light red kidney beans, drained
1 cup frozen Edamame
¼ red Bermuda onion, minced
¼ cup shredded carrot
Vinaigrette:
3 Tbsp spiced rice vinegar
juice of ½ lemon
¼ cup olive oil
1 Tbsp Dijon mustard
¼ tsp salt
½ tsp dried dill weed
fresh ground pepper
Microwave Edamame for about 2 minutes in a glass bowl with two tablespoons water, for about 2 minutes. Drain and cool off in a bowl of very cold water. Drain well. Whisk vinaigrette together and toss with remaining ingredients. Allow to marinate for at least half an hour.
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