Zesty All-Season Salad
2,915 views · Published 28 July 2017 · 4:37 · Indexed 8 November 2026
Channel: Veterans Health Administration · 2017 · Education
The Health Teaching Kitchen presents a tasty all-season salad. This colorful salad is a great way to include edamame into your meal plan. Edamame are soybeans, they are purchased in the frozen food section and offer a buttery taste and are high in protein, fiber, and several nutrients. The dressing for this salad can be used on any salad as a lower sodium fresh alternative to store bought dressings. For more information and recipes, visit: https://www.nutrition.va.gov/Healthy_Teaching_Kitchen.asp Ingredients: 3 tablespoons red wine vinegar 1 tablespoons olive oil 1 limes, juiced 1 teaspoon white sugar 1/4 teaspoon salt 1 cloves garlic, minced 1/2 (1/2 pound) package frozen shelled edamame (green soybeans) 1.5 cups frozen corn kernels 1 cup cherry tomatoes, quartered 2 green onions, thinly sliced 1 cup canned black beans, rinsed and drained DIRECTIONS: 1. In a large serving bowl, whisk together the red wine vinegar, olive oil, lime juice, sugar, salt and garlic. Set aside. 2. Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. 3. Drain and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors. Serving Size: 1 ¼ cups Calories: 218 Total Fat: 8gm Saturated Fat: 0.9gm Sodium: 158mg Potassium: 467mg Total Carbohydrate: 30gm Fiber: 8.5gm Protein: 10.6gm
