This recipe is a great way to add fiber, complex carbohydrates, and protein to your day. Enjoy it on its own, as a nutrient-rich side dish or as a complement to a green salad. It can also be served over grilled salmon or tuna steaks with fresh lime wedges, if desired.
Add 1 avocado, cubed for a tasty salsa. This salad will hold in the refrigerator for up to 5 days.
- 1 Cup shelled frozen edamame (soybeans)
- 2 T minced red or sweet yellow onion
- 1 cup canned kidney beans, rinsed and drained
- 1 cup canned navy beans or other small white beans, rinsed and drained
- 1 cup canned black beans, rinsed and drained
- 1/2 cup roasted red peppers or 1/2 cup fresh red pepper, julienned
- 1 tsp. minced fresh garlic (1-2 cloves) or 1/4 tsp. of garlic powder
- 1/4 tsp. Sriracha or other hot sauce of choice
- 3 T brown rice vinegar
- 1 T safflower oil
- Prepare edamame according to package directions, and drain. Combine hot edamame and onion in a 1 1.2 quart mixing bowl to soften onion.
- Add kidney beans and remaining ingredients; stir until will blended. Serve immediately or chill until ready to serve. Yield about 4 Cups or 8-1/2 cup servings (serving size: 1/2 cup)
Per 1/2 cup Serving: Calories 140; Carbohydrate 21g;Protein 8g; Fat 3.5g; Fiber 6g; Sodium 180mg
Source: Alexa Hart Bosshardt, RD, LD/N . TASTINGS Newsletter -FCP DPG American Dietetic Association Summer 2010.