Triple Bean Salad

Beans, beans, the musical fruit...

This extremely easy recipe is from a issue of Better Homes and Garden. The recipe requires just a few ingredients and needs some marinating time. Apparently the author of this recipe won $200 or something for it. It's good...but not $$$ good! This cool and light salad makes a good side dish to summer's grilled meat entrees.

Ingredients:
2 cups frozen sween soybeans (edamame) [I used lima beans]
1 15-oz. can kidney beans
1 15-oz. can garbanzo beans
1/2 cup thinly sliced red onion
1/2 cup chopped fresh cilantro
1/4 cup olive oil
1 tsp. finely shredded lime peel
1/4 cup lime juice

Direction:
Rinse and drain the canned beans. Combine with beans, edamame, onion and cilantro.
Whisk together oil, lime peel, lime juice and 1/2 tsp. salt. Pour over bean mixture and toss to coat. Cover and refrigerate up to 24 hours. Stir will before serving.

Makes 10 servings.