Super-Green Edamame Salad

Avocado, fresh chives and spinach are blended right into the creamy, bright-green dressing in this healthy edamame salad recipe. Pink beans are popular in the Caribbean, but you can substitute pinto beans or light red kidney beans if you can’t find them.

Prep/Cook Time: 20 Minutes, Servings: 10

Ingredients

• 2 12-ounce packages frozen shelled edamame, thawed
• 1 15-ounce can pink beans or pinto beans, rinsed
• 1 medium yellow bell pepper, finely diced
• ½ cup chopped fresh chives, plus more for garnish
• 2 cups packed baby spinach
• 1 ripe avocado
• ⅓ cup apple juice
• ¼ cup extra-virgin olive oil or avocado oil
• 3 tablespoons lemon juice
• 2 teaspoons reduced-sodium tamari or soy sauce
• ¾ teaspoon salt
• ¼ teaspoon ground pepper

Directions

1. Combine edamame, pink beans (or pinto beans), bell pepper and chives in a large bowl.
2. Combine spinach, avocado, apple juice, oil, lemon juice, tamari (or soy sauce), salt and pepper in a blender. Puree until smooth and creamy. Add the dressing to the bean mixture and stir to coat. Garnish with more chives, if desired. Serve at room temperature or cold.
   

Nutritional Information

Per Serving: 196 calories; 12 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 15 g carbohydrate; 0 g added sugars; 3 g total sugars; 9 g protein; 5 g fiber; 275 mg sodium; 526 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.