Fiesta Tres Frijoles Salad

Yield: 6-8 Servings


1(8 oz) bag shelled edamame, about 1 ½ cups

1 (15 oz) can black beans, drained and rinsed

1 (16 oz) can garbanzo beans, drained and rinsed

½ cup red and/or yellow bell pepper, chopped

1/3 cup sweet or purple onion, chopped

1 clove garlic, minced

2 Tbsp Flying Olive Serrano Honey Specialty Vinegar

2 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil

½-? tsp Flying Olive Baklouti Green Chili Extra Virgin Olive Oil, if desired

½ cup chopped cilantro leaves

Salt-of-the-Earth Mayan Gold Sea Salt (this salt has a wonderful citrusy-herbaceous taste)* or Spanish Fiesta Sea Salt (garlic, cayenne, paprika, fennel) *or regular sea salt to taste

Freshly ground black pepper to taste


Cook the edamame as directed on the package. Let cool. Open, rinse and drain the black and garbanzo beans. Place in a large bowl. Add the yellow and/or red bell pepper, onion, and garlic to a large bowl. Gently toss together. When the edamame are cool, add them as well.

Whisk the Flying Olive Serrano Honey Vinegar, and the Persian Lime and Baklouti Green Chili EVOO’s together in a small glass jar or bowl. Pour over the bean mixture and lightly toss. Chop and add the cilantro. Taste and add your favorite sea salt and black pepper to taste.

Chill, if possible, for a few hours to blend flavors. Stir gently before serving.

Submitted by Barb L.

*Available in the Eastgate Store