Lunch Recipe

Edamame Fresca

Refreshing edamame salad that’s light! Great with barbequed chicken.

INGRIDIENT

1 small red onion, chopped

2 (12 ounce) packages frozen shelled edamame (green soybeans), thawed

2 (14 ounce) cans black beans, drained and rinsed

1 (14 ounce) can garbanzo beans, drained and rinsed

2 cups seasoned rice vinegar

1 red bell pepper, chopped

1 yellow bell pepper, chopped

3 tablespoons chopped fresh Italian parsley

3 tablespoons grated fresh ginger root

2 tablespoons extra-virgin olive oil

salt and ground black pepper to taste

DIRECTION

Step: 1

Place red onion in a bowl with enough water to cover; soak about 5 minutes. Drain.

Step: 2

Combine soaked red onion, edamame, black beans, garbanzo beans, rice vinegar, red bell pepper, yellow bell pepper, parsley, ginger root, and extra-virgin olive oil in a large glass bowl, carefully folding to avoid smashing the beans; season with salt and black pepper.

Step: 3

Refrigerate 8 hours or overnight.

NUTRITION FACT

Per Serving: 319 calories; protein 19.9g; carbohydrates 40.2g; fat 10.1g; sodium 544.6mg.

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