Festive Edamame Salad

Total Time: 23 mins Preparation Time: 20 mins Cook Time: 3 mins

Ingredients

• Servings: 6
• 16 ounces frozen edamame, cooked and then cooled
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 2 tablespoons diced green chilies
• 1 pint grape tomatoes or 1 pint cherry tomatoes
• 1/2 red onion
• 15 ounces canned black beans
• 5 -6 leaves fresh basil
• 1/3 cup olive oil
• 4 -6 tablespoons balsamic vinegar
• salt and pepper

Recipe

• 1 cook frozen edamame for 3 minutes in salted water (1 tablespoon salt). pour into ice bath to stop cooking.
• 2 dice bell peppers and red onion.
• 3 cut grape/cherry tomatoes in half.
• 4 drain and rinse black beans.
• 5 in large mixing bowl add bell peppers, red onion, tomatoes, chilies, black beans and cooled edamame.
• 6 in small mixing bowl whisk olive oil, balsamic vinegar, salt and pepper. pour over veggies and lightly mix. sprinkle ribbons of basil over top and mix lightly again.
• 7 some alternative ingredients can be added:.
• 8 sliced english cucumbers.
• 9 chunks of feta cheese - add at serving otherwise it gets soggy.
• 10 red kidney beans
• 11 toasted chickpeas (garbanzos).
• 12 instead of balsamic vinegar use red raspberry vinegar with toasted pine nuts.
• 13 this can be eaten immediately or chilled for a couple of hours to mix the flavors.