Recipe by Eshun Mott, Photo by Maya Visnyea
, defrosted in warm water
, drained and rinsed well
large cara cara or blood
, segmented, cut into 1/2-in. pieces
red wine vinegar
, (from segmented oranges)
- 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)
- 15 g,
- 45 g,
- 7 g,
- 13 g,
- 566 mg.
Bean salads last well but flavours are absorbed quickly. You may need to re-season if it sits for awhile before eating.