Edamame and Black Bean Salad

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Prep Time: 5 mins | Cook Time: 5 mins | Makes: 6 servings

Ingredients  

• 1 10-oz package frozen shelled edamame, thawed

• 1 15-oz can low-sodium black beans, drained and rinsed (or 1½ c cooked)

• ½ c red onion, chopped

• 2 c celery (about 3 medium stalks), thinly sliced

• ½ c cilantro, finely chopped (optional)

• 2 c cabbage, chopped, or coleslaw mix

Dressing

• 3 Tbsp rice vinegar

• 2 Tbsp extra virgin olive oil

• 1 Tbsp minced ginger

• 1 Tbsp low-sodium soy sauce

• 1 tsp sesame oil

• 1 tsp sugar

• ½ tsp salt, optional

Directions

1. In a large bowl, mix together all the ingredients.

2. In a small bowl, whisk together the dressing ingredients, then add to the vegetable mixture.

3. Chill until cold, about 1 hour. Serve.

Notes

• A great “make-ahead” dish because it gets better as it marinates

Nutrition: (per serving) Calories: 276.3 | Total Fat: 6.1 g | Chol: 58.1 mg | Sodium: 718.8 mg | Carb: 28.7 g | Protein: 28.8 g | Fiber: 3.9 g | Sugar: 8.5 g.

In the Kitchen | September 2026
Basecamp Prevention + Wellness, Providence | providencebasecamp.org