Source: Nancy Hughes | Category: Heart-Smart, Salads

Black Bean and Edamame Avocado Salad

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.

Single Recipe

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 
  • 2. Just before serving, add avocado and toss gently. Serve.
  • Yield: 6 servings. Serving size: 1/2 cup (125 mL).

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).

Yield

6 servings. Serving size: 1/2 cup (125 mL).

serving size

1/2 cup (125 mL).

nutritional analysis

Per Serving

Calories110
Total Fat7 g
Saturated Fat0.5 g
Cholesterol0 mg
Carbohydrates9 g
Fiber4 g
Sugars1 g
Protein4 g
Sodium80 mg
Potassium348 mg