Rainbow Edamame Salad with Asian Vinaigrette

This colorful versatile salad packs delicious Asian flavour.  Make it on the weekend and repurpose throughout the week.

Makes 8 servings

What you need:

Rainbow Edamame Salad Ingredients:
Combine all ingredients into a large bowl:
2 packages – Frozen edamame beans, shelled (1.75 cups each = 3.5 cups)
1 red bell pepper, diced
1 orange bell pepper, diced
1 cup fresh or frozen corn
3 green onions, chopped
1 can (225 ml) sliced water chestnuts

Asian Vinaigrette Ingredients:

Mix the following Ingredients in jar:
3 tbsp sesame oil
1 tbsp canola oil
3 tbsp rice vinegar
3 tbsp soy sauce (Gluten free if necessary)
3 tbsp honey
Juice of ½ lemon
1-2 garlic cloves
1 inch chunk of fresh ginger

How you prepare:

Pour the dressing over the Edamame salad and enjoy!

Per serving:

Calories: 207
Carbohydrates: 21.9g
Protein: 8.8g
Fat: 10.5g
Fibre: 4.7g

Why this is a great recipe:

• This colorful versatile salad packs delicious Asian flavour.  Make it on the weekend and repurpose throughout the week by serving it:
  • over a bowl of rice or barley for an easy rice bowl
  • enjoy in a rice wrap or a Tortilla wrap
  • over a bed of spinach for a quick salad.
  • with baked scoops as a fresh salsa
  • on its own as a quick salad.
• Edamame beans provide high quality source of vegetable protein.
• The vinaigrette can be repurposed over noodles or other grains, or another salad.

Thanks to Kristyn Hall MSc, RD, Food, Nutrition & Culinary Coach www.NutritionAndCulinarySolutions.ca for this delicious recipe. (Recipe adapted from a recipe in Rose Reisman’s “The Complete Light Kitchen” cookbook).

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