Edamame-Bean Salad

Recipe by Rambling Rose
READY IN: 25mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Use unsalted ingredients when possible, otherwise, rinse well to get rid of excess salt.
  • Put edamame in microwave-safe covered dish (I use pyrex glass 2 QT dish), add a few tablespoons of water, cook for 4 mins or as per directions.
  • Cut up red pepper into small cubes, set aside.
  • Pour cooked edamame and can of corn into colander, rinse with cold water to chill, shake off excess water, and pour into serving dish (I use same glass dish).
  • Empty cans of beans into colander, rinse well with cold water until it runs clear and shake off excess water.
  • Pour beans into dish with edamame and corn.
  • Add cut red pepper to dish.
  • Add fresh dill to taste (I cut up with scissors).
  • Add lime juice and Italian dressing, reduce dressing to cut back on salt, fat.
  • Season to taste with ground pepper.
  • Optional: Add a chopped avocado for a richer-tasting dish.
  • Serve immediately or even better, chill before serving.
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