Black Bean and Edamame Avocado Salad

Name: Black Bean and Edamame Avocado Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1/2 of a 15 oz (425 g can black beans, rinsed and drained 1/2); 1 cup fresh or frozen shelled edamame (thawed 250 mL); 1 medium yellow squash (diced 1); 1 medium celery stalk (thinly sliced 1); 2 Tbsp limed juice 30 mL; 1 Tbsp canola oil 15 mL; 1/2 tsp chopped fresh rosemary 2 mL; 1/4 tsp salt 1 mL; 1/4 tsp coarsely ground black pepper 1 mL; 1 ripe medium avocado (peeled, seeded and chopped 1)

Jamie Geller Test Kitchens • Mar 31, 2010 (Updated: Aug 20, 2019)Comment Jump to Recipe

Black Bean and Edamame Avocado Salad

Prep Time 10

Total Time 10

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Servings

Ingredients

1/2 of a 15 oz 425 g can black beans, rinsed and drained 1/2
1 cup fresh or frozen shelled edamame thawed 250 mL
1 medium yellow squash diced 1
1 medium celery stalk thinly sliced 1
2 Tbsp limed juice 30 mL
1 Tbsp canola oil 15 mL
1/2 tsp chopped fresh rosemary 2 mL
1/4 tsp salt 1 mL
1/4 tsp coarsely ground black pepper 1 mL
1 ripe medium avocado peeled, seeded and chopped 1

Instructions

Preparation

1 In a medium bowl combine black beans, edamame, squash, celery, lime juice, canola oil, rosemary, salt and black pepper. Toss gently, yet thoroughly until well coated.2 Add the avocado and toss gently.
Source:
canolainfo.org

Category: RecipesSide Dishes

Diets: Pareve