Jewel Salad

40

PREP TIME

10 min

Makes

6 Adult Sized Servings

* PLUS Cooking time: 5 minutes
Jewel Salad

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.

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