My mom does this salad with extra virgin olive oil instead of water, and it's really tasty. I took the olive oil out of it to cut down on the calories, and it still tastes great! It's a scrumptious Italian salad that is high in protein and wonderful served over arugula.
Ingredients:
2 tbs fresh rosemary, chopped
5 cloves of garlic, finely chopped
1 tbs lemon juice
4 tbs water
1 can cannellini beans
1 bag of frozen shelled edamame, thawed
3 tbs of nutritional yeast (or 5 tbs of Pine and Macadamia Nut Parmesan 'Cheese')
1 tbs salt
Method: Saute the rosemary and garlic in water and lemon juice on high heat for 3 minutes. Pour over the banolini beans and edamame. Toss with the remaining ingredients and cool to 40 degrees.
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