Edamame Fresca recipe

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Ingredients

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

Nutrition Info

319 calories
carbohydrate: 40.2 g
cholesterol: : -
fat: 10.1 g
fiber: 13.3 g
protein: 19.9 g
saturatedFat: 1.3 g
servingSize: -
sodium: 544.6 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  3. Refrigerate 8 hours or overnight.

Recipe Yield

8 servings

Recipe Note

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

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