Tip:
Bean salads last well but flavours are absorbed quickly. You may need to re-season if it sits for awhile before eating.
Jewel Salad
By Today's Parent47
PREP TIME
10 min
Makes
6 Adult Sized Servings
* PLUS Cooking time: 5 minutes
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.
FILED UNDER: Easy dinners salad
