Edamame and Navy Bean Salad
Ingredients1½ cups frozen shelled edamame (green soybeans)¼ cup fresh orange juice2 tablespoons Dijon mustard2 tablespoons balsamic vinegar and 1 tablespoon balsamic vinegar, divided use1 teaspoon extra virgin olive oil¼ teaspoon black pepper1 (15.5-ounce) can no-salt-added navy beans, rinsed and drained2 cups mixed salad greens¼ medium cucumber, sliced crosswise1 medium Italian plum (Roma) tomato, diced¼ cup shredded carrot¼ cup sliced radishesDirections
- Prepare edamame according to package directions, omitting salt.
- Meanwhile, in small bowl, whisk together dressing ingredients: orange juice, mustard, 2 tablespoons vinegar, oil and pepper. Set aside.
- In medium bowl stir together edamame, navy beans and remaining 1 tablespoon vinegar. Let stand for 10 minutes at room temperature. Cover and refrigerate until needed up to 5 days.
- When ready to serve, put salad greens on 4 plates. Top the greens in the following order: cucumber, tomato, carrot, radishes, and bean mixture on top. Pour dressing evenly over the salads. Makes 4 servings.