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
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.
Protein 15g, Carbohydrates 45g, Fat 7g, Fibre 13g, Sodium 566mg.
Bean salads last well but flavours are absorbed quickly. You may need to re-season if it sits for awhile before eating.