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Edamame and Navy Bean Salad with Orange-Balsamic Dressing

  GR Website-Edamame and Navy Bean Salad-Spring 2014 Salads
Serves 4; 1 1/2 cups per serving

Ingredients

  • 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

Nutrition Facts

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.

© American Heart Association. Look for other delicious recipes like this from our Go Red For Women magazine cookbooks published by Publications International, Ltd. (PIL) at ShopHeart.org.

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