Low Carb
Edamame, Black Bean and Avocado Salad
Ingredients
- ¾ cup frozen shelled edamame
- ¾ cup no-salt-added black beans, drained and rinsed (about half 15-oz can)
- ½ cucumber, chopped
- 1 poblano chili pepper, chopped
- 1 avocado, peeled and chopped
- ½ cup crumbled reduced-fat feta cheese
- 2 lemons, halved
- ¼ cup chopped fresh cilantro
- 1 Tbsp canola oil
- 2 cups arugula
Instructions
- Cook edamame according to package directions, run under cold water to cool; drain well.
- Place in a bowl with beans, cucumber, chili pepper, avocado, feta, cilantro, oil, juice of 1 lemon and ¼ tsp salt; toss.
- Divide arugula evenly among 2 serving plates; spoon edamame mixture over arugula.
- Cut lemon halves into wedges; serve alongside salad.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
380
|
380
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 4.5 | 4.5 |
| Protein (g) | 19 | 19 |
| Carb (g) | 30 | 30 |
| Fiber (g) | 14 | 14 |
| Sodium (mg) | 690 | 690 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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