Recipe by Jenny
"A sweet and tangy combination of protein-filled beans and flavorful veggies. This salad tastes better when left refrigerated overnight or longer but can be eaten immediately."
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shelled edamame (green soybeans)
minced red onion
minced red bell pepper
sweetened dried cranberries (such as Ocean Spray® Craisins®)
apple cider vinegar
celery salt, or more to taste
cayenne pepper, or more to taste
I made this recipe exactly as written with exception of peppers (we don't care for them and I feel they overpower). The only thing that I think the recipe needs (that isn't written) is it needs to sit for AT LEAST a day. I will make again - 2 days before. I will add the cranberries the day before and the sunflower seeds the day we eat it. Flavors go great together!
This recipe is really good as it is, but it's also great with other favorites added to it. I added chopped walnuts and chia seeds.
Tastes as good as the store bought. GREAT summertime recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Chickpea and Edamame Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 333
** Calories from Fat: 151
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