Prepare this delightful combination of potatoes and vegetables on the grill or in the oven. It can be made ahead of time and served at room temperature or reheated.
This all-vegetable salad is a refreshing and colorful mixture of bell peppers and beans in balsamic vinaigrette. It packs in the antioxidants (vitamins A and C) for your heart, eyes, skin and overall good health.
Makes 10 cups (15 servings, 2/3 cup per serving)
2 1/2 cups shelled edamame, thawed and lightly steamed 1 can (15 ounces) cannellini beans, rinsed and drained 1 each very large green, orange, yellow and red bell pepper, seeded and diced 1 1/3 cups red onion, diced 2/3 cup Italian flat leaf parsley, finely chopped 4 tablespoons olive oil 6 tablespoons balsamic vinegar 1/2 teaspoons kosher salt
1. In a large bowl, combine edamame, cannellini beans, bell peppers and red onion.
2. Stir in Italian parsley.
3. Whisk olive oil, vinegar and salt together in a small bowl; lightly stir into salad mixture.
4. Cover and refrigerate several hours before serving to allow flavors to blend.
Kim Galeaz is an Indianapolis-based Registered Dietitian and owner of Galeaz Food & Nutrition Communications. As a freelance culinary-nutrition consultant, she has worked with many companies, including The Coca-Cola Company, The Kroger Company and Weider Publications, to help position and promote smart and healthy food, beverage and lifestyle choices.
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