Ingredients:

  • 15 oz dark red kidney beans, drained and rinsed
  • 15 oz chickpeas, drained and rinsed
  • 1.5 cups shelled edamame, thawed
  • 1 large red bell pepper, finely diced
  • 1 cup English cucumber, quartered and sliced
  • 0.5 small red onion, finely minced
  • 0.5 cup fresh flat-leaf parsley, chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
  • 0.5 tsp dried oregano
  • 0.25 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Place kidney beans and chickpeas in a fine mesh strainer. Rinse under cold water for 45 seconds until the bubbles disappear and the water runs clear.
  2. If using frozen edamame, place in a bowl of lukewarm water for 5 minutes, then drain and pat dry. Ensure they are completely dry to prevent diluting the dressing.
  3. Mince the red onion and dice the bell pepper and cucumber into uniform 0.5 inch pieces.
  4. Place the minced onions in a small bowl with the apple cider vinegar for 5 minutes. This quick pickle method softens the raw onion's bite while flavoring the vinegar.
  5. In a small jar, combine olive oil, lemon juice, Dijon, maple syrup, oregano, garlic powder, salt, and pepper.
  6. Seal the jar and shake vigorously for 60 seconds until the liquid is opaque and slightly thickened.
  7. In your large glass bowl, toss the kidney beans, chickpeas, and edamame together.
  8. Fold in the bell peppers, cucumbers, and the vinegar soaked onions (including the vinegar).
  9. Pour the emulsified dressing over the salad and toss gently with a large spoon.
  10. Add the chopped parsley last and toss one more time until every bean glints with dressing.
  11. Let the salad sit in the fridge for at least 30 minutes before serving.