Edamame and Black Bean Salad

This is a colorful, tasty, and very nutritious salad.   I spotted the recipe on the Allrecipes website.  It is very healthy, tastes great, and is not difficult to prepare.  I especially enjoyed the flavor of the lime and cilantro dressing.  It would be a great dish to serve at an outdoor barbeque or as a side dish for dinner.  The recipe yields 8 servings at approximately 212 calories.  Just a half cup serving of edamame a day is an excellent source of fiber, protein, and vitamins. 

Edamame and Black Bean Salad

5 Tablespoons red wine vinegar
3 Tablespoons grapeseed oil
1/3 cup chopped fresh cilantro
2 limes juiced
1 teaspoon sugar
3/4 teaspoon salt
2 cloves garlic, minced
1 pound package frozen shelled edamame (green soybeans)
3 cups frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
1 (15 ounce) can black beans, rinsed and drained

In a large bowl whisk together the red wine vinegar, grapeseed oil, fresh cilantro, lime juice, sugar, salt and garlic.  Set aside.

I used my kitchen aid mini chopper to grind up the fresh cilantro.

Bring a large pot of lightly salted water to a boil.  Add the soybeans and boil for 3 minutes.

Add the corn to the boiling water and continue to cook for 1 more minute.

Drain well and pour into the bowl with the dressing.

 Cut the cherry tomatoes in quarters and thinly slice the green onions.

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.  Yields 8 servings at approximately 212 calories.

Pecan & Gorgonzola Greens Salad

I served this salad with the Mustard Glazed Chicken.  It was very easy to prepare and tasted great with the Light Balsamic Vinaigrette.  As pictured, each serving has approximately 160 calories.  This recipe appeared on the WebMD website.

Pecan & Gorgonzola Greens Salad

4 cups escarole, washed and torn into bite size pieces
4 cups baby arugula, washed and patted dry
1 head fennel bulb, thinly sliced
1/4 cup pecan pieces, toasted
1/4 cup crumbled Gorgonzola cheese
1/4 cup dried cranberries
4 Tablespoons Light Balsamic Vinaigrette

Preparation

Preheat the oven to 400 degrees.  Toast the pecans for approximately 10-15 minutes or until lightly browned.

Seperate a mixture of the escarole, arugula, and fennel bulb slices evenly into 4 seperate bowls.  Top each with pecans, Gorgonzola, and cranberries.  Drizzle a tablespoon of the Vinaigrette into each bowl.  Yields 4 servings at approximately 160 calories.