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Black Bean and Edamame Avocado Salad
Source: Nancy Hughes, Category:
Salad, Heart-Smart
Edamame is a superstar legume! Just 1/2 cup (125 mL) of edamame punches up the fiber, protein and vitamin/mineral content of your diet.
Ingredients:
- 1/2 of 15-oz (425 mL) can black beans, rinsed and drained
- 1 cup fresh or thawed frozen shelled edamame 250 mL
- 1 medium yellow squash, diced
- 1 medium celery stalk, thinly sliced
- 2 Tbsp lime juice 30 mL
- 1 Tbsp canola oil 15 mL
- 1/2 tsp chopped fresh rosemary 2 mL
- 1/4 tsp salt 1 mL
- 1/4 tsp coarsely ground black pepper 1 mL
- 1 ripe medium avocado, peeled, seeded and chopped
Instructions:
1. In medium bowl, combine all ingredients but avocado. Toss gently yet thoroughly until well coated.
2. Just before serving, add avocado and toss gently. Serve.
Yield: 6 servings. Serving size: 1/2 cup (125 mL).
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| Per Serving |
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| Calories |
110 |
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| Total Fat |
7 |
g |
| Saturated Fat |
0.5 |
g |
| Cholesterol |
0 |
mg |
| Sodium |
80 |
mg |
| Potassium |
348 |
mg |
| Carbohydrates |
9 |
g |
| Fibre |
4 |
g |
| Sugars |
1 |
g |
| Protein |
4 |
g |
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