Edamame and Navy Bean Salad with Orange-Balsamic Dressing
- 1 1/2 cups frozen shelled edamame (green soybeans)
- 1/4 cup fresh orange juice
- 2 tablespoons Dijon mustard (lowest sodium available)
- 2 tablespoons balsamic vinegar and 1 tablespoon balsamic vinegar, divided use
- 1 teaspoon olive oil (extra virgin preferred) 1/4 teaspoon pepper
- 1 15.5-ounce can no-salt-added navy beans, rinsed and drained
- 1/4 teaspoon salt
- 2 ounces mixed salad greens, torn into bite-size pieces (about 2 cups)
- 1/4 medium cucumber, sliced crosswise 1 medium Italian plum (Roma) tomato, diced
- 1/4 cup shredded carrot
- 1/4 cup sliced radishes
- Calories 234
- Total Fat 5.5 g
- Saturated Fat 1.0 g
- Polyunsaturated Fat 2.0 g
- Monounsaturated Fat 1.5 g
- Cholesterol 0 mg
- Sodium 329 mg
- Carbohydrates 31 g
- Fiber 10 g
- Sugars 10 g
- Protein 15 g
Dietary Exchanges: 2 starch, 1 1/2 lean meat
- Prepare the edamame using the package directions, omitting the salt. Meanwhile, in a small bowl, whisk together the orange juice, mustard, 2 tablespoons vinegar, oil, and pepper. Set aside.
- In a medium bowl, stir together the edamame, navy beans, salt, and remaining 1 tablespoon vinegar. Let stand for 10 minutes at room temperature or cover and refrigerate until needed, up to five days.
- At serving time, put the salad greens on plates. Top, in order, with the cucumber, tomato, carrot, radishes, and bean mixture. Pour the dressing over all.
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