Black Bean and Edamame Avocado Salad
Courtesy of CanolaInfo
Servings: 6
Prep Time: 15 Min.
Cook Time: n/a
Prep Time: 15 Min.
Cook Time: n/a
What you need:
* 1/2 of 15-oz. (425 mL) can black beans, rinsed and drained
* 1 c. fresh or thawed frozen shelled edamame (250 mL)
* 1 medium yellow squash, diced
* 1 medium celery stalk, thinly sliced
* 2 Tbsp. lime juice (30 mL)
* 1 Tbsp. canola oil (15 mL)
* 1/2 tsp. chopped fresh rosemary (2 mL)
* 1/4 tsp. salt (1 mL)
* 1/4 tsp. coarsely ground black pepper (1 mL)
* 1 ripe medium avocado, peeled, seeded and chopped
* 1 c. fresh or thawed frozen shelled edamame (250 mL)
* 1 medium yellow squash, diced
* 1 medium celery stalk, thinly sliced
* 2 Tbsp. lime juice (30 mL)
* 1 Tbsp. canola oil (15 mL)
* 1/2 tsp. chopped fresh rosemary (2 mL)
* 1/4 tsp. salt (1 mL)
* 1/4 tsp. coarsely ground black pepper (1 mL)
* 1 ripe medium avocado, peeled, seeded and chopped
What to do:
1. In medium bowl, combine all ingredients but avocado. Toss gently yet thoroughly until well coated.
2. Just before serving, add avocado and toss gently. Serve.
Serving size: 1/2 c. (125 mL)
* Recipe courtesy of CanolaInfo.
2. Just before serving, add avocado and toss gently. Serve.
Serving size: 1/2 c. (125 mL)
* Recipe courtesy of CanolaInfo.
Nutritional information:
Calories: 110; Total Fat: 7g; Cholesterol: 0mg; Total Carbs: 9g; Fiber: 4g; Sugar: 1g; Protein: 4g; Sodium: 80mg; Potassium: 348mg;