Black Bean Edamame And Wheat Berry Salad Recipes

WHEATBERRY SALAD

Provided by Ina Garten

Categories side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

Wheatberry Salad image

Steps:

Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.

Ingredients

1 cup hard winter wheatberries
Kosher salt
1 cup finely diced red onion (1 onion)
6 tablespoons good olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon freshly ground black pepper

HEALTHY GARDEN SALAD

Edamame (green soybeans), corn, cherry tomatoes and black beans combine to make a colorful salad with a light lime vinaigrette dressing.

Provided by Kitties 2

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Yield 8

Number Of Ingredients 12

Healthy Garden Salad image

Steps:

In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. 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.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 33.4 g, Fat 9.8 g, Fiber 8.7 g, Protein 13.1 g, SaturatedFat 1.1 g, Sodium 438.3 mg, Sugar 3.1 g

Ingredients

5 tablespoons red wine vinegar
3 tablespoons grapeseed oil
⅓ cup chopped fresh cilantro
2 limes, juiced
1 teaspoon white sugar
¾ teaspoon salt
2 cloves garlic, minced
1 (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

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

Edamame-Black Bean Salad image

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

Ingredients

1 bag (12 oz) frozen shelled edamame
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 medium plum (Roma) tomatoes, chopped
1 medium bell pepper, chopped (1 cup)
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh cilantro or flat-leaf parsley
1/2 cup balsamic vinaigrette dressing
1/4 teaspoon salt
1/4 teaspoon cracked black pepper