Here's another delicious, different lunch recipe. I have now found a fridge AND a microwave (success), but this one keeps great at room temp for a while.
It has really nice texture and flavor differences between the creamy cannellini beans, firm edamame and salty asiago cheese. Plus, the dressing is just a little olive oil and lemon juice, with rosemary and parsley.
You can make a big bowl on Sunday, portion into lunch containers, and grab-and-go all week long. It's a really healthy option too! Fiber, protein, healthy fat and flavor. What else can I possibly do for you?
Edamame, Bean and Cheese Salad
2 Tbsp extra virgin olive oil
2 cloves garlic, minced
2 cups shelled edamame
2 tsp chopped fresh rosemary
1 15 oz can cannellini beans, drained and rinsed
5 oz Asiago cheese, cut into chunks
1/4 cup chopped fresh parsley
1/4 tsp salt and pepper
Juice and zest of 1 lemon
Toss all into a large bowl and stir! Refrigerate, but can be served at room temperature.
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