Edamame & Black Bean Salad

Edamame and Black Bean Salad

Serve up some soy joy!  Low-fat, high protein crisp edamame, fiber-rich black beans, and crunchy cabbage get tossed in an Asian vinaigrette for a “superfood” slaw that provides 100% of your daily dose of iron and folate. A great “make-ahead” dish because it gets better as it marinates.

Print Recipe



  • 1 10-ounce package frozen shelled edamame, thawed
  • 1 15-ounce can low-sodium black beans, drained and rinsed (or 1½ cups cooked)
  • ½ cup chopped red onion
  • 2 cups thinly sliced celery (about 3 medium stalks)
  • ½ cup cilantro, finely chopped (optional)
  • 2 cups of your favorite cabbage, chopped, or coleslaw mix



  • 3 Tbsps rice vinegar
  • 2 Tbsps extra virgin olive oil
  • 1 Tbsp minced ginger
  • 1 Tbsp low-sodium soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • ½ tsp salt, optional

  1. In a large bowl, mix together all the ingredients.
  2. In a small bowl, whisk together the dressing ingredients, then add to the vegetable mixture.
  3. Chill until cold, about 1 hour. Serve.
Per serving with dressing: 383 calories, 22g protein, 56g carbohydrate, 8g fat, (1g sat, 4g mono), 21g fiber, 49mg sodium (with optional salt: 323mg sodium)