Edamame and Black Bean Salad

Serves 6

Ingredients

  • 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 red onion, chopped
  • 2 cups celery (about 3 medium stalks), thinly sliced
  • ½ cup cilantro, finely chopped (optional)
  • 2 cups cabbage, chopped, or coleslaw mix

Dressing

  • 3 Tablespoons rice vinegar
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon minced ginger
  • 1 Tablespoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • ½ teaspoon salt, optional

Seasoned cook: A great “make-ahead” dish because it gets better as it marinates.


Method

  • In a large bowl, mix together all the ingredients.
  • In a small bowl, whisk together the dressing ingredients, then add to the vegetable mixture.
  • Chill until cold, about 1 hour. Serve.

Per serving with dressing: 383 calories, 22g protein, 56g carbohydrate (21g fiber), 8g fat (1g sat, 7g mono/poly), 49mg sodium (with optional salt: 323mg sodium)