Edamame & Garbanzo Bean Salad

Edamame and Garbanzo Bean Salad

I have an abundance of fresh tomatoes in my garden this time of year and am always looking for healthy ways to use them.  This salad is a variation of a recipe I saw in Clean Eating Magazine a few months ago.  I tend to eat more raw, cool foods during the warmer months and this salad fits right in.  I do steam the edamame for a few minutes,  but the remainder of the ingredients is raw.  The addition of raw garlic and fresh rosemary gives this dish a bit of spice, while the tomatoes keep it light and fresh.  I marinate this salad with a bit of apple cider vinegar (ACV) and if you aren’t using this in your daily eating, I recommend starting and here are a few reasons why:

According to http://bragg.com/healthinfo/acvdaily.html, apple cider vinegar has many health benefits.  They (and I) recommend drinking 2 tsp ACV and water upon waking in the morning as it helps flush out toxins that have accumulated in your system.  I use ACV for internal health as well as external health.  You can rub a small amount on your face to detoxify your skin and you can add a small amount to a bath to help relieve candida symptoms.  Also, if you suffer from persistent heartburn, ACV has been shown to relieve the symptoms associated with this discomfort.  Please check out the www.bragg.com website for a full list of health benefits provided by apple cider vinegar.  For now, start by preparing this healthy and nutritious salad and see what you think.  Enjoy!

 

Edamame & Garbanzo Bean Salad

1 cup frozen, shelled edamame – lightly steamed

1 15oz can organic garbanzo beans – drained and rinsed

1 cup fresh tomatoes – I use a mixture of grape and cherry

1 clove fresh garlic – chopped

3/4 tsp italian spices

1 TBSP fresh rosemary – chopped

1/2 tsp herbamare or sea salt

1/2 tsp pepper

2 TBSP extra virgin olive oil

1 TBSP apple cider vinegar – I use Bragg’s

Place all ingredients in a large bowl and toss until well incorporated.