Recipe by Eshun Mott, Photo by Maya Visnyea
Ingredients
-
2 cups
frozen shelled
edamame
, defrosted in warm water
-
1
540-mL can
black beans
, drained and rinsed well
-
3
large cara cara or blood
oranges
, segmented, cut into 1/2-in. pieces
-
1 cup
pomegranate seeds
-
1 tbsp
rice vinegar
-
1 tsp
red wine vinegar
-
1 tbsp
fresh
orange juice
, (from segmented oranges)
-
1 tbsp
canola oil
-
1/4 tsp
honey
-
1/8 tsp
salt
-
pinch
black pepper
-
1/4 cup
thinly sliced
green onion
-
2 tbsp
chopped
basil
Instructions
- Bring a small pot of water to a boil over high heat. Add edamame and boil for 5 min or until tender. Drain and rinse with cold water to stop them from cooking further.
- Combine edamame with black beans, oranges and pomegranate seeds in a serving bowl.
- Whisk together vinegars, orange juice, oil, honey, salt and pepper in a bowl, and pour over edamame salad. Sprinkle with green onions and basil and toss once before serving.
Nutrition (per serving)
- Calories
- 297,
- Protein
- 15 g,
- Carbohydrates
- 45 g,
- Fat
- 7 g,
- Fibre
- 13 g,
- Sodium
- 566 mg.
Tip:
Bean salads last well but flavours are absorbed quickly. You may need to re-season if it sits for awhile before eating.