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Edamame Fresca Recipe

Recipe by: VH

"Refreshing edamame salad that's light! Great with barbequed chicken."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In8 h 15 m
  • 1Place red onion in a bowl with enough water to cover; soak about 5 minutes. Drain.
  • 2Combine soaked red onion, edamame, black beans, garbanzo beans, rice vinegar, red bell pepper, yellow bell pepper, parsley, ginger root, and extra-virgin olive oil in a large glass bowl, carefully folding to avoid smashing the beans; season with salt and black pepper.
  • 3Refrigerate 8 hours or overnight.
Ingredients
  • 8 servings
  • 319 cals
  • 1 small red onion, chopped
  • 2 (12 ounce) packages frozen shelled edamame (green soybeans), thawed
  • 2 (14 ounce) cans black beans, drained and rinsed
  • 1 (14 ounce) can garbanzo beans, drained and rinsed
  • 2 cups seasoned rice vinegar
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 3 tablespoons chopped fresh Italian parsley
  • 3 tablespoons grated fresh ginger root
  • 2 tablespoons extra-virgin olive oil
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    319
    16%
  • Fat:
    10.1
    16%
  • Carbs:
    40.2
    13%
  • Protein:
    19.9
    40%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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