As you already know, March is National Nutrition Month. Today we gave out samples of an edamame salad and fresh hummus. My co-worker Julie found this great recipe for the edamame salad and I wanted to share it with you. What are the benefits from this recipe? Well, you’ve got some great vegetable protein, no to little cholesterol or fat, fiber, and you have a great tasting way to consume vegetables. Soybeans contain isoflavones which may inhibit cancer cell growth and division, may reduce cholesterol levels, may reduce the risk of osteoporosis, and may reduce menopausal symptoms in women.
- 5 Tbsp red wine vinegar
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 pound frozen edamame, shelled
- 1/3 cup fresh cilantro, chopped
- 3 cups frozen corn kernels
- 2 limes, juiced
- 1 pint cherry tomatoes, quartered
- 1 teaspoon white sugar
- 1 (15 ounce) can black beans, rinsed and drained
- 3/4 teaspoon salt
- 4 green onions, thinly sliced
In a large serving bowl, whisk together the red wine vinegar, oilive oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
Serving the same night: Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 minute. Drain very well and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.
OR do it the way I did it.
Combine all ingredients in a large bowl (except for green onions). Transfer to a 1 gallon Ziploc bag, remove all air, and let sit overnight in the refrigerator. When ready to serve, garnish with green onions.
I didn’t try this yet but experiment with adding a dash of cayenne pepper and use agave nectar instead of white sugar.
Enjoy my friends!