Friday, March 23, 2012

Black Bean & Edamame Salad

I slept through my alarm this morning.

So today we will celebrate...


I came across this recipe while reading the January/February issue of Clean Eating Magazine, and could not wait to make it. It is clean, vegetarian, and delicious. I will be bringing this to every BBQ I attend this summer for sure!

 Black Bean & Edamame Salad
Serves 4
Total time: 15 minutes (if served right away)

1 can of black beans, drained and rinsed (BPA-free)
1 cup cherry tomatoes, halved
1/2 red onion,diced 
1 cup fresh shelled edamame
1/2 cup cubed mozzarella
1/2 cup of cooked quinoa (optional) not pictured

1T extra virgin olive oil
2 T minced garlic
2 T lime juice,freshly squeezed (if possible)
2 T apple cider vinegar

In a medium sized bowl combine edamame, beans, onion, quinoa  and mozzarella.
In a smaller bowl combine dressing ingredient, whisk. Drizzle dressing on top of mixture.

You can eat this right away, or for more flavor let it sit in the fridge for 30 minutes-1 hour. I find that the longer it sits the more delicious it  tastes.

I have shared this recipe with several of my friends already, I am sorry it took so long to share with all of you! However, the feedback has been so great I think everyone will enjoy.

If you make this recipe, please let me know! Send/tweet/facebook pictures so I can feature them in the 
"My Sweaties" section

Happy Friday Everyone!


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