Edamame in a Tex Mex inspired salad?
YES. I suppose you could call this Tex Mex/Asian fusion. I call it delicious!
The edamame/black bean combination make this salad a protein and fiber powerhouse. Dressed lightly in a lime and cumin vinaigrette, this salad is perfect for a barbeque, a potluck or packed for lunch. I’ve even wrapped it up in a high fiber wrap for dinner.
Feel free to play around with the vegetables, adding more peppers, or chucking in some chopped tomatoes or avocado. Make a double batch – you’ll be happy to spy this light and refreshing salad in your fridge during this season of indulgence!
Gather
Step by Step
- In a large bowl, combine the corn, edamame, black beans, red pepper and cilantro.
- In a separate bowl, combine the rest of the ingredients with a whisk, then add to the corn mixture.
- Refrigerate to allow for corn to thaw and for the flavors to meld.
Nutrition
WW PP 4; Calories 153; Calories from Fat 54; Total Fat 6.0g; Saturated Fat 0.7g; Trans Fat 0.0g; Cholesterol 0mg; Sodium 221mg; Total Carbohydrates 20.1g; Dietary Fiber 4.9g; Sugars 2.7g; Protein 8.0g
Pingback: Shrinking Kitchen - Eat. Drink. Shrink.()
Pingback: The 25 Best Summer Salads from the Shrinking Kitchen()
Pingback: Menu Plan Your Butt Off, Weekly Healthy Menu Plans for FREE!()