Recipe by ADMATUS
"A quick and simple plant-based, vegan salad that is great at room temperature or cold. I make this protein-packed dish for my kids' school lunch 2 to 3 times a month. I sometimes use small white beans when out of garbanzos, and add avocado and/or cooked quinoa, tomato, or cucumber to change it up or stretch it. It is great for picnics, potlucks, and kids' school lunches, and can be side or main dish, served on a bed of spinach, or in a wrap."
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1 (16 ounce) package
sweet onion, diced
1 (16 ounce) package
frozen shelled edamame (green soybeans)
1 (15 ounce) can
black beans, rinsed and drained
1 (15 ounce) can
garbanzo beans, drained
1 (12 ounce) jar
roasted red peppers, drained and chopped
smoked sea salt
chopped fresh cilantro
freshly squeezed lime juice
UPDATE: I've been making this frequently - just nice to have for a quick snack and take to work for lunch - so I thought I'd give a try to freezing it in one cup containers - works great - you would never know it wasn't freshly made!! Also - I now cook the edamame and add it to the rest towards the end of cooking time - I found the texture is more satisfying. I also use red onions and add them at the end for that bit of crunch. Another update: I wanted to use up what I still had in the refrigerator so I made quesadillas with it. All I did was add some salsa to the salad and put it with some cheese on a flour tortilla that I painted olive oil onto the outside -folded and baked at 350 for about 10 mins. - turned on the broiler and browned the tops - we LOVED them! LOVED this!! I skipped the garbanzo beans and added quinoa and avocado. This was our first time having edamame and it was a nice experience. Meanwhile I can't wait to try this salad in a wrap with spinach and chicken!! We used gluten free chips and enjoyed it a lot! Also it lasts for quite a few days in the refrigerator - warm or cold - it was a healthy way to start 2014!! Happy New Year and Thanks for the recipe!
This salad is DELICIOUS!!! We ate some right after I made it and straight out of the fridge. We at it with tortilla chips as a dip and my kids LOVED it! I have never made a recipe on here that has not been rated but so glad I did. This is already in the recipe files.
You had me at Edamame! ;) This salad is perfect! Added a little extra lime juice, cilantro, and cumin (personal preference) I also threw in 1 1/2 cups cooked red quinoa. So good. Thanks!
My husband, our 1 year old and myself all love this recipe! It's so good warm or cold. We often eat it as a dip with multi-grain chips. It's also good cooked up with chicken and even in a tortilla shell with pepperjack cheese. So good and healthy!
This is a great healthy recipe with great flavor that could be used as an appetizer with chips, a salad, or an entrée (add grilled meats). I am not crazy about jarred roasted red pepper so I just cut up some peppers and threw it in.
Loved this! Delicious both warm and cold. Quick and Easy to make.
I have made this recipe several times now and it just gets better every time. We find so many ways to eat it. I will eat it cold right out of the fridge, or I warm it up and just eat it by the spoonful. There is so much fiber in it that it fills you up quickly. I just eat a few spoonfuls as a snack. You can also warm it up and mix in a little dab of sour cream - awesome! I made chicken in the crock pot, shredded it and put the chicken, with this bean mixture, and sour cream into a soft tortilla - so good. We top baked potatoes with this as well. SO many ways to use it. The first time I made it I followed the directions as is except I did not include cilantro - my family doesn't like it. After that I made only one change - I reduced the amount of salt. I only use 1/2 teaspoon. One teaspoon was a bit too much for us. I would start with 1/2 teaspoon, taste it and add more if you want. I also add the cumin and salt to the lime juice and then mix it in with the beans, I think the dry ingredients blend better when you wix it with the lime juice first.
So flavorful! The cilantro is amazing. We brought it to a large potluck and everyone loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Edamame Bean Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 31
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