Edamame & 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
Serves: 6
Ingredients
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1 10-ounce package frozen shelled edamame, thawed
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1 15-ounce can low-sodium black beans, drained and rinsed (or 1½ cups cooked)
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½ cup chopped red onion
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2 cups thinly sliced celery (about 3 medium stalks)
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½ cup cilantro, finely chopped (optional)
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2 cups of your favorite cabbage, chopped, or coleslaw mix
Dressing
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3 Tbsps rice vinegar
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2 Tbsps extra virgin olive oil
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1 Tbsp minced ginger
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1 Tbsp low-sodium soy sauce
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1 tsp sesame oil
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1 tsp sugar
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½ tsp salt, optional
Method
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In a large bowl, mix together all the ingredients.
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In a small bowl, whisk together the dressing ingredients, then add to the vegetable mixture.
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Chill until cold, about 1 hour. Serve.