Total Time
23mins
Prep 20 mins
Cook 3 mins

A bright and versatile salad all year round.

Ingredients Nutrition

Directions

  1. Cook frozen edamame for 3 minutes in salted water (1 tablespoon Salt). Pour into ice bath to stop cooking.
  2. Dice bell peppers and red onion.
  3. Cut grape/cherry tomatoes in half.
  4. Drain and rinse black beans.
  5. In large mixing bowl add bell peppers, red onion, tomatoes, chilies, black beans and cooled edamame.
  6. In small mixing bowl whisk olive oil, balsamic vinegar, salt and pepper. Pour over veggies and lightly mix. Sprinkle ribbons of basil over top and mix lightly again.
  7. Some alternative ingredients can be added:.
  8. Sliced English cucumbers.
  9. Chunks of Feta cheese - add at serving otherwise it gets soggy.
  10. Red kidney beans
  11. Toasted chickpeas (garbanzos).
  12. Instead of balsamic vinegar use red raspberry vinegar with toasted pine nuts.
  13. This can be eaten immediately or chilled for a couple of hours to mix the flavors.

Reviews

(1)
Most Helpful

Added an extra can of corn to this recipe as well as chick peas and it turned out wonderful!

jmclassey October 11, 2008

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