Black Bean and Edamame Avocado Salad
Recipe courtesy of CanolaInfo.org.
1/2 of a (15-ounce) can black beans, drained and rinsed
1 cup fresh or thawed frozen shelled edamame
1 medium yellow squash, diced
1 medium celery stalk, thinly sliced
2 tablespoons lime juice
1 tablespoon canola oil
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 ripe medium avocado, peeled, seeded and chopped
- In medium bowl, combine all ingredients but avocado. Toss gently yet thoroughly until well coated.
- Just before serving, add avocado and toss gently. Serve.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe; 1/2 cup): Calories: 110; Total Fat: 7g; Cholesterol: 0mg; Total Carbs: 9g; Fiber: 4g; Sugar: 1g; Protein: 4g; Sodium: 80mg; Potassium: 348mg.
Recipe and photograph courtesy of CanolaInfo.org.