Edamame Salad

Serves 10

Ingredients

Dressing

• 1 16-oz bag frozen, shelled edamame, thawed
• 3/4 cup apple cider vinegar
• 1/4 cup fat-free, low-sodium chicken or vegetable broth
• 3 tbsp olive oil
• 2 tbsp Splenda Sugar Blend
• 1/2 tsp paprika
• 1/2 tsp salt (optional)
• 1/2 tsp ground black pepper

Salad

• 1 yellow bell pepper, small dice
• 1 orange bell pepper, small dice
• 1 red bell pepper, small dice
• 1 small red onion, small dice
• 2 15-oz cans black beans, drained and rinsed
• 1 15-oz can chickpeas, drained and rinsed

Preparation

1. Cook the edamame according to the package directions, and rinse it in cold water to stop the cooking process. Set aside.
2. Mix the dressing ingredients together in a large salad bowl.
3. Combine the remaining salad ingredients with the cooked and cooled edamame, and dressing. Mix well. Basil is optional.
4. Refrigerate for at least 1 hour before serving.

Nutrition Information

• 210 Calories
• 7 g Fat
• 0 mg Cholesterol
• 120 mg Sodium
• 590 mg Potassium
• 26 g Carbohydrate
• 9 g Fiber
• 6 g Sugar
• 12 g Protein
• 200 mg Phosphorus

Exchanges

• 1 Starch
• 1 Vegetable
• 1 Fat
• 1 Lean Meat

Source: Healthy Calendar Diabetic Cooking, 2nd ed.

Photo by Cyclone Bill

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.