Zesty All-Season Salad

The Health Teaching Kitchen presents a tasty all-season salad. This colorful salad is a great way to include edamame into your meal plan. Edamame are soybeans, they are purchased in the frozen food section and offer a buttery taste and are high in protein, fiber, and several nutrients. The dressing for this salad can be used on any salad as a lower sodium fresh alternative to store bought dressings. For more information and recipes, visit: www.nutrition.va.gov/Healthy_Teaching_Kitchen.asp

Ingredients:
3 tablespoons red wine vinegar
1 tablespoons olive oil
1 limes, juiced
1 teaspoon white sugar
1/4 teaspoon salt
1 cloves garlic, minced 1/2 (1/2 pound) package frozen shelled
edamame (green soybeans)
1.5 cups frozen corn kernels
1 cup cherry tomatoes, quartered
2 green onions, thinly sliced
1 cup canned black beans, rinsed and
drained
DIRECTIONS:
1. In a large serving bowl, whisk together the red wine vinegar, olive oil, lime juice, sugar, salt and garlic. Set aside.
2. Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute.
3. Drain and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.
Serving Size: 1 ¼ cups
Calories: 218
Total Fat: 8gm
Saturated Fat: 0.9gm
Sodium: 158mg
Potassium: 467mg
Total Carbohydrate: 30gm
Fiber: 8.5gm
Protein: 10.6gm