Edamame and Black Bean Salad

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)