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 or packed for lunch. I’ve even wrapped it up in a high fiber wrap for dinner.
Feel free to play around with the vegetalbes, adding more peppers, or chucking in some chopped tomatoes or avocado.
Corn, Black Bean & Edamame Salad
8 ounces frozen corn (about half a bag)
10 ounces frozen, shelled edamame, prepared according to package instructions
1 15.5 ounce can black beans, drained
1 red bell pepper, diced
1/4 cup cilantro, roughly chopped
1 clove garlic, grated through mircoplane or finely diced
juice of one lime
1 tablespoon cumin
2 tablespoons olive oil
Sea salt and pepper to taste
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.
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
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Category: Salads, Side Dishes, Vegan, Vegetarian
About heather: Thirty-three year old wife, mother, runner and wannabe renaissance woman striving to look and feel even BETTER than she did before babies. View author profile.