This three bean salad has Edamame, Red kidney and pinto beans dressed in my favourite flavours – lime juice, chilli, ginger, coriander and soy dressing.
I use frozen edamame soy beans which need cooking in boiling water or 2 mins and then refreshed in cold water.
Rinse the red kidney and pinto beans and place in the salad bowl with the refreshed edamame beans.
Finely chop the ginger and the red chilli and mix them in a bowl with the soy sauce, the juice of a lime and the red wine vinegar mix throughly, taste and adjust the flavours and then allow the flavours to mix for a few minutes
Finely chop the spring onions and corienader and add to the beans.
Pour the dressing over the beans and stir for a few minutes and its ready.
Can be served as part of a buddha bowl or with humous and flatbreads
ingredients 
cook the frozen edamame for 2 mins in boiling water 
refresh them in cold water. 
place all the beans in the bowl 
finnely chop the ginger and chilli 
add the chilli and ginger to the soy sauce, red wine vinegar and the juice of 1 lime. 
mi the dressing and allow to marinate for 5 mions 
finely chop the spring onions 
mix the beans 
finelt chop the coriander 
add the oriander, psring oniosn and dressing 
stir ocasionally and just before serving 
one option to serve on a flat bread or wrap with humous. 
Use the salad as part of a buddha bowl
Three bean salad
Ingredients
- 150 g edamame beans
- 250 g red kidney beans – 1 tin
- 250 g pinto beans – 1 tin
- 1 red chilli
- 30 gm coriander
- 1 tbsp red wine vinegar
- 1 tbsp soy sauce
- 1 lime
- 3 spring onions
Method
- I use frozen edamame soy beans which need cooking in boiling water or 2 mins and then refreshed in cold water.
- Rinse the red kidney and pinto beans and place in the salad bowl with the refreshed edamame beans.
- Finely chop the ginger and the red chilli and mix them in a bowl with the soy sauce, the juice of a lime and the red wine vinegar mix throughly, taste and adjust the flavours and then allow the flavours to mix for a few minutes
- Finely chop the spring onions and coriander and add to the beans.
- Pour the dressing over the beans and stir for a few minutes and its ready.
- Can be served as part of a buddha bowl or with humous and flatbreads
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).