Best 4 Black Bean Edamame And Whet Berry Salad Recipes
Tantalize your taste buds with a vibrant and nutritious Black Bean, Edamame, and Wheat Berry Salad, bursting with a symphony of flavors and textures. This delectable dish combines the earthy richness of black beans, the sweet crunch of edamame, and the nutty heartiness of wheat berries. Tossed in a zesty cilantro-lime dressing, this salad is a refreshing and satisfying meal, perfect for lunch, dinner, or as a side dish.
Accompanying this main recipe are three additional variations to suit your dietary preferences and culinary creativity. For a vegan twist, try the Vegan Black Bean, Edamame, and Wheat Berry Salad, where a tangy tahini-lemon dressing replaces the traditional mayonnaise. If you're craving a warm and comforting bowl, opt for the Black Bean, Edamame, and Wheat Berry Soup, featuring a flavorful broth infused with aromatic spices.
For a lighter and more refreshing take, try the Black Bean, Edamame, and Wheat Berry Salad with Avocado Dressing, where a creamy avocado-based dressing adds a touch of richness and healthy fats. Each recipe offers a unique flavor profile and caters to different dietary needs, ensuring that everyone can enjoy this versatile and delicious salad.
EDAMAME-BLACK BEAN SALAD
Relish this balsamic vinaigrette flavored edamame, Progresso® black beans and veggie salad - ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 5
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, cook edamame according to package directions; drain and rinse with cold water.
- In large bowl, toss edamame with remaining ingredients. Serve immediately or refrigerate until serving.
Nutrition Facts : Calories 290, Carbohydrate 26 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 11 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 g
EDAMAME BEAN SALAD
A quick and simple plant-based, vegan salad that is great at room temperature or cold. I make this protein-packed dish for my kids' school lunch 2 to 3 times a month. I sometimes use small white beans when out of garbanzos, and add avocado and/or cooked quinoa, tomato, or cucumber to change it up or stretch it. It is great for picnics, potlucks, and kids' school lunches, and can be side or main dish, served on a bed of spinach, or in a wrap.
Provided by Amber Matus
Categories Salad Beans Black Bean Salad Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
- Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 26.1 g, Fat 3.4 g, Fiber 6.4 g, Protein 9.9 g, SaturatedFat 0.4 g, Sodium 462.4 mg, Sugar 2.6 g
BLACK BEAN, EDAMAME AND WHEATBERRY SALAD
Steps:
- Combine water and wheatberries in a medium saucepan and bring to a boil. Reduce heat, cover and simmer 55 minutes or until wheatberries are tender. Place in a fine mesh strainer and run under cold water to cool quickly. Drain. Combine the wheatberries with the remaining ingredients in a bowl. Serve immediately or cover and refrigerate for up to 8 hours in advance.
BLACK BEAN, EDAMAME AND WHET BERRY SALAD
Yield 6 3/4 cup servings
Number Of Ingredients 9
Steps:
- Combine water and wheat in a medium saucepan; bring to a boil. Reduce heat, cover and simmer 55 min or until tender. Place in strainer and run cold water over to cool, drain. Combine with other ingredients. Serve immediately or cover with plastic wrap and refrigerate up to 8 hours.
Tips:
- Prep the Ingredients: Before you start cooking, take the time to prep all of the ingredients. This includes rinsing and draining the black beans and edamame, chopping the vegetables, and measuring out the dressing ingredients.
- Use Fresh Ingredients: Using fresh, ripe ingredients will give your salad the best flavor. If possible, try to buy organic produce.
- Don't Overcook the Edamame: Edamame should be cooked until it is tender but still has a slight crunch. Overcooking will make it mushy.
- Let the Salad Chill: After you have assembled the salad, let it chill in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together.
- Garnish Before Serving: Before serving, garnish the salad with fresh herbs or a sprinkle of nuts or seeds. This will add a pop of color and flavor.
Conclusion:
This black bean, edamame, and wheat berry salad is a delicious and healthy dish that is perfect for a summer cookout or potluck. It is packed with protein, fiber, and vitamins, and it is also a good source of antioxidants. The combination of black beans, edamame, wheat berries, and vegetables makes for a satisfying and flavorful salad that everyone will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
