Ingredients:

  • 1 can (15 oz) Chickpeas, rinsed and thoroughly dried
  • 1 can (15 oz) Black beans, rinsed and thoroughly dried
  • 1 cup Edamame, shelled
  • 1 large Red Bell Pepper, finely diced
  • 2 Persian Cucumbers, quartered and sliced
  • 0.5 Red Onion, finely minced
  • 0.5 cup Fresh Cilantro, chopped
  • 0.25 cup Extra Virgin Olive Oil
  • 3 tbsp Fresh Lime Juice
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Honey
  • 0.5 tsp Cumin
  • 0.5 tsp Smoked Paprika
  • 0.5 tsp Sea salt
  • 0.25 tsp Cracked black pepper

Instructions:

  1. Drain both the chickpeas and black beans into a colander. Rinse under cold water until the water runs clear. Pat the beans completely dry with a clean kitchen towel to ensure the dressing adheres properly.
  2. Finely dice the red bell pepper. Quarter and slice the Persian cucumbers. Mince the red onion and soak in cold water for 5 minutes if a milder flavor is preferred. Chop the fresh cilantro.
  3. In a small mason jar or bowl, whisk together the extra virgin olive oil, lime juice, apple cider vinegar, honey, cumin, smoked paprika, salt, and pepper until emulsified.
  4. In a large mixing bowl, combine the dried beans, edamame, bell pepper, cucumbers, onion, and cilantro. Pour the dressing over the top and toss thoroughly to coat.