Guest Post Basil-Orange Edamame & Bean Salad Fountain Avenue Kitchen

A big thank you to the wonderful, Ann, from Fountain Avenue Kitchen.  I like to think of Ann as one of my food blogger fairy godmothers.  When I first started my blog, it was Ann that I reached out to.  I had so many questions and she was so kind in her support and time to answer them all.  I just love the way she conducts herself.  She is very kind and respectful to everyone and her recipes are amazing.  Her Better for you Ranch Dressing turned my little salad hater into a salad lover.  So enjoy Ann’s recipe and post.

Even those who claim they don’t care for bean salad have been known to have seconds of this flavorful salad.  Edamame is the unexpected third “bean” in this twist on the traditional three-bean salad.  Although I often make this dish with a cilantro-lime vinaigrette, I alter it to a basil-orange combination when I am cooking for people who don’t have an affinity for cilantro.

The substitution creates a completely different–and equally delicious–spin on the salad.   I have also used a combination of lime and orange juice with the basil and orange zest and really enjoyed the citrus mix.  Black beans are a great option to the kidney beans, too.

Cilantro may be substituted for the basil and lime juice for the orange juice, lending a totally different flavor to this salad.  Instead of the edamame, fresh or frozen lima beans may also be used.

Basil Orange Edamame Salad Fountain Ave Kitchen
Basil-Orange Edamame & Bean Salad


2 cups frozen, shelled edamame, cooked according to package directions

1 15.5-ounce can garbanzo beans, rinsed and drained

1 15.5-ounce can kidney beans, rinsed and drained

1/2 cup thinly sliced or chopped red onion

1/2 cup basil, slivered (see note)

1/4 cup grapeseed or olive oil

1/4 cup freshly-squeezed orange juice

1 teaspoon orange zest

1/2 teaspoon kosher salt and freshly ground pepper to taste


Mix cooked and cooled edamame and the two beans in a large mixing bowl.

Add onions and basil and stir.

In a small bowl, whisk together the oil, juice, zest, salt and pepper.

Pour about three-quarters of the vinaigrette over the bean mixture and toss well.

Cover and refrigerate until ready to serve, adding extra vinaigrette, if desired.


Sometimes, I sprinkle a handful of sunflower or pumpkin seeds over the top prior to serving; this adds great crunch and an extra dimension to the flavor.  I have also stirred in some crumbled feta.



  1. lovely and colorful salad.
  2. Thank you so very much for your kind words and for welcoming me as a guest in your kitchen. It is truly a pleasure! Your site and your recipes are an inspiration to all and I am honored to have been "in" on this labor of love since its inception!


  1. [...] Ann always uses fresh and healthy ingredients in her recipes.  Hopefully you saw her Guest Post, Basil Orange Edamame and Bean Salad.  If you didn’t, be sure to check it out.  You will love it!  Anyway, I loved the ease of [...]

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