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Edamame and Black Bean Salad with Tahini Dressing |
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Both shelled edamame and those left in the pod are now
available in most supermarkets in the frozen vegetable section. They are delicious on their own, in a salad such as this or as an accompaniment to a main course.
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SALAD
- 1 1/2 cups frozen shelled edamame
- 1 1/2 cups canned black beans, drained and rinsed
- 3/4 cup chopped red bell pepper
- 1/3 cup chopped green onions
DRESSING
- 1/4 cup light ricotta (5%)
- 1 1/2 Tbsp tahini (sesame seed paste)
- 1 1/2 Tbsp light mayonnaise
- 1 1/2 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 Tbsp low-sodium soy sauce
- 1 tsp finely chopped garlic
- 1 tsp finely chopped jalapeño pepper (or hot chili sauce)
- 1/4 tsp ground cumin
- 1/3 cup chopped cilantro or parsley
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- Bring a pot of water to the boil and add the edamame. Boil for 1 minute, then drain and rinse with cold water. Place in a serving bowl and add the black beans, red pepper and onions.
- To prepare the dressing, combine the ricotta, tahini, mayonnaise, lemon juice, olive oil, soy sauce, garlic, jalapeño and cumin in the smaller bowl of a food processor or blender. Blend until smooth. Pour the dressing over the salad and garnish with cilantro or parsley.
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Nutritional Analysis
per Serving
| Calories |
173 |
| Protein |
10 g |
| Fat |
8 g |
| Saturated Fat |
0.9 g |
| Carbohydrates |
17 g |
| Cholesterol |
4 mg |
| Sodium |
280 mg |
| Fiber |
3.4 g |
Prep Time: 15 minutes
Cook Time: 1 minutes
Make Ahead: Can be prepared early in the day, with the dressing. Keep refrigerated.
Serves 6
Nutrition Watch: The soy protein found in edamame contains isoflavones, which may have cholesterol-lowering effects.
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