Archive for salads

Black Bean & Edamame Salad

It’s easy, it’s yummy, it’s healthy, it’s lenten. It’s obviously not soy-free, but I’ll post it anyway, because fresh, organic edamame is okay with me in moderation. Many thanks to my good friend, Missy, for this great recipe, which is adapted from Clean Eating Imagemagazine.

Black Bean & Edamame Salad

1 15oz can of black beans, drained and rinsed
1 cup grape tomatoes, halved
1 cup fresh or frozen shelled edamame, thawed
1 green pepper, seeded and diced
1/2 cup chopped fresh cilantro
1/2 cup diced red onion

Combine these ingredients together in medium bowl. In a small bowl, whisk together the dressing which is:

1 1/2 tbsp extra-virgin olive oil
2 cloves garlic, minced
2 tbsp lime juice
2 tbsp apple cider vinegar
1/2 tsp sea salt
1/4 tsp fresh ground black pepper

Drizzle over top of bean salad and toss to combine.


Comments (2)

Three Bean Salad

  • 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can green beans, drained and rinsed
  • 4 green onions, chopped
  • 1 stalk celery, sliced
  • 1/2 cup cider vinegar
  • 1/4 cup vegetable oil
  • 1 tablespoon honey
  • 1/2 teaspoon ground dry mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder (optional)
  • 1/4 teaspoon ground cayenne pepper (optional)

In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.


Leave a Comment

Avocado, Orange, and Red Onion Salad

1 large ripe avocado, pitted, peeled, and sliced
3 navel oranges, peel, pith removed, and sliced
1 small red onion, thinly sliced
Juice of 1 lime
1 Tbsp extra-virgin olive oil
1/4 tsp each salt and pepper

1. Combine avocado, orange, and onion slices in a medium serving dish.
2. Drizzle with lime juice and olive oil, then season with salt and pepper. Enjoy!

Hearty thanks to Tessa M. for the recipe.

Leave a Comment

Fruity Couscous Salad

* 1 1/3 cups dry couscous
* 2/3 cup slivered almonds
* 1/2 cup packed dried apricots, chopped
* 2/3 cup Craisins (sweetened, dried cranberries) or raisins, microwaved in
* 1 cup water for 1 minute
* 1 teaspoon cumin
* 3 scallions, thinly sliced with greens
* 1 pinch salt and freshly ground black pepper, to taste

Prepare couscous according to directions. Toss ingredients together and serve chilled or at room temperature.

Per reviews, I only put in 1/2 t. of cumin. I think 1 t. would be a little much. And I used whole wheat couscous, and OJ instead of water to prepare it. Yum.


Leave a Comment