A short and welcoming plant-based, vegan salad that is earsplitting at room temperature or cold. I make this protein-packed dish for my kids moot lunch 2 to 3 era a month. I sometimes use small white beans later out of garbanzos, and build up avocado and/or cooked quinoa, tomato, or cucumber to alter it taking place in the works or stretch it. It is all-powerful for picnics, potlucks, and kids scholarly lunches, and can be side or main dish, served roughly speaking a bed of spinach, or in a wrap.
The ingredient of Edamame Bean Salad
- 1 (16 ounce) package frozen corn
- 1 sweet onion, diced
- 1 (16 ounce) package frozen shelled edamame (green soybeans)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can garbanzo beans, drained
- 1 (12 ounce) jar roasted red peppers, drained and chopped
- 1 teaspoon smoked sea salt
- 1 teaspoon ground cumin
- u00bc cup chopped fresh cilantro
- 2 tablespoons freshly squeezed lime juice
The instruction how to make Edamame Bean Salad
- Heat a large nonstick skillet higher than medium-high heat. ensue frozen corn; cook and rouse until golden brown, stirring occasionally, virtually 5 minutes. work up in diced onion; cook and protest until onion has softened and turned translucent, practically 5 minutes.
- trouble edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and demonstrate until cross through, 3 to 5 minutes. separate from heat. accumulate cilantro and lime juice; toss to combine.
Nutritions of Edamame Bean Salad
calories: 163.9 caloriescarbohydrateContent: 26.1 g
cholesterolContent:
fatContent: 3.4 g
fiberContent: 6.4 g
proteinContent: 9.9 g
saturatedFatContent: 0.4 g
servingSize:
sodiumContent: 462.4 mg
sugarContent: 2.6 g
transFatContent:
unsaturatedFatContent:
