 |
Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 6 |
|
A bright and versatile salad all year round. Ingredients:
16 ounces frozen edamame, cooked and then cooled |
1 green bell pepper, diced |
1 red bell pepper, diced |
1 orange bell pepper, diced |
2 tablespoons diced green chilies |
1 pint grape tomatoes or 1 pint cherry tomatoes |
1/2 red onion |
15 ounces canned black beans |
5 -6 leaves fresh basil |
1/3 cup olive oil |
4 -6 tablespoons balsamic vinegar |
salt and pepper |
Directions:
1. Cook frozen edamame for 3 minutes in salted water (1 tablespoon Salt). Pour into ice bath to stop cooking.
2. Dice bell peppers and red onion.
3. Cut grape/cherry tomatoes in half.
4. Drain and rinse black beans.
5. In large mixing bowl add bell peppers, red onion, tomatoes, chilies, black beans and cooled edamame.
6. In small mixing bowl whisk olive oil, balsamic vinegar, salt and pepper. Pour over veggies and lightly mix. Sprinkle ribbons of basil over top and mix lightly again.
7. Some alternative ingredients can be added:.
8. Sliced English cucumbers.
9. Chunks of Feta cheese - add at serving otherwise it gets soggy.
10. Red kidney beans
11. Toasted chickpeas (garbanzos).
12. Instead of balsamic vinegar use red raspberry vinegar with toasted pine nuts.
13. This can be eaten immediately or chilled for a couple of hours to mix the flavors.
|
|