Recipes
Black bean and edamame avocado salad
Ingredients:
1/2 of a 15 oz (425 g) can black beans, rinsed and drained
1 cup (250 mL) fresh or frozen shelled edamame, thawed
1 medium yellow squash, diced
1 medium celery stalk, thinly sliced
2 Tbsp (30 mL) lime juice
1 Tbsp (15 mL) canola oil
1/2 tsp (2 mL) chopped fresh rosemary
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) coarsely ground black pepper
1 ripe medium avocado, peeled, seeded and chopped
Instructions:
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. Just before serving add the avocado and toss gently. Serve
Yield: 4 cups (1 L); serves 8 - 1/2 cup per serving.
Notes:
Nutritional analysis per servings
Calories: 100
Total fat: 5 g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 80 mg
Carbohydrates: 11 g
Fibre: 4 g
Protein: 5 g
Choices: ½ carbohydrate; ½ meat and alternative
courtesy of CanolaInfo.org