Recipe - Black Bean and Edamame Salad


Serves 6

  • 1 10-ounce package frozen shelled edamame, thawed
  • 1 15-ounce can low-sodium black beans*, drained and rinsed
  • ½ cup chopped red onion
  • 2 cups thinly sliced celery (about 3 medium stalks)
  • ½ cup cilantro, finely chopped (optional)
  • 2 cups of your favorite cabbage, chopped, or cole slaw mix

*Optional: low-sodium kidney beans, white beans, or blackeyed peas can be substituted for black beans.

For the rice vinegar dressing:

  • 3 tablespoons rice vinegar
  • 2 tablespoons canola oil
  • 1 tablespoon minced ginger
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • ½ teaspoon salt, optional
  1. In a large bowl, mix together all the ingredients, up to the dressing ingredients.
  2. 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, 8g fat, 1g sat fat, 4g mono fat, 0mg cholesterol, 21g fiber, 49mg sodium (with optional salt: 323mg sodium)

The Seasoned Cook: Make this salad up to one day ahead, because the longer it marinates with the dressing, the better it gets!

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