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!
I will cut the ingrediants for the dressing in half next time as it was a little too much for me, but the overall recipe is delicious!
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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