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Black-eyed peas, succulent beets & edamame salad with rye croutons - Recipe Cost

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2/3 cup uncooked black-eyed peas
2 cups frozen edamame beans
1/2 lb baby portabella mushrooms
1/2 lb fresh green beans
4 organic small beets with greens
4 cups water
3/4 tsp salt
2 tsp olive oil
3 tsp butter
2 cloves garlic
For dressing -
2 tbs balsamic vinegar
1 tbs freshly squeezed lemon juice
2 crushed garlic cloves
1/8 cup extra virgin olive oil
Ingredients Per Serving Qty Common Price Price per Serving
Total per Serving $0.00
Total Recipe $0.00
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