Recipe: Edamame and Black Bean Salad   

Recipe: Edamame and Black Bean Salad

Bowl of edamame and black bean salad

Serves 6


1 10-ounce package frozen shelled edamame,thawed 

1 15-ounce can low-sodium black beans,drained and rinsed (or 1½ cups cooked) 

½ cup red onion,chopped 

2 cups celery(about 3 medium stalks), thinly sliced 

½ cup cilantro, finely chopped (optional) 

2 cups cabbage,chopped, or coleslaw mix 


3 Tablespoons rice vinegar 

2 Tablespoons extra virgin olive oil 

1 Tablespoon minced ginger 

1 Tablespoon low-sodium soy sauce 

1 teaspoon sesame oil 

1 teaspoon sugar 

½ teaspoon salt, optional 


  1. In a large bowl, mix together all the ingredients. 
  2. In a small bowl, whisk together the dressing ingredients, then add to the vegetable mixture. 
  3. Chill until cold, about 1 hour. Serve. 

Nutritional Information

Per serving with dressing: 383 calories, 22g protein, 56g carbohydrate (21g fiber), 8g fat (1g sat, 7g mono/poly), 49mg sodium (with optional salt: 323mg sodium) 

Seasoned Cook

A great “make-ahead” dish because it gets better as it marinates. 

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