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 magazine.
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.