skip-to-main-content
Donate
Why give?

Black bean and edamame avocado salad

Edamame is a superstar legume! This salad punches up the fibre, protein and vitamin/mineral content of your diet.
Recipe and photo provided by CanolaInfo.org
Black bean and edamame avocado salad in a wooden bowl
6 servings / 10 min 

Prep 10 min / Cook 0 min

Ingredients
  • 1/2 - 15-oz (425 mL) can black beans, rinsed and drained
  • 1 cup (250 mL) fresh or thawed frozen shelled edamame
  • 1 medium yellow squash, diced
  • 1 medium celery stalk, thinly sliced
  • 2 tbsp (25 mL) lime juice
  • 1 tbsp (15 mL) canola oil
  • 1/2 tsp (2 mL) chopped fresh rosemary
  • 1/4 tsp (1 mL) coarsely ground black pepper
  • 1 ripe medium avocado, peeled, seeded and chopped
Directions
  1. In medium bowl, combine black beans, edamame, squash, celery, lime juice, canola oil, rosemary and black pepper. Toss gently yet thoroughly until well coated.
  2. Just before serving, add avocado and toss gently. Serve.
Nutritional info per serving (1 of 6)
  • Calories: 110     
  • Protein: 4 g
  • Total Fat: 7 g
    Saturated Fat: 0.5 g
    Cholesterol: 0 mg
  • Carbohydrates: 9 g
    Fibre: 4 g
    Sugars: 1 g
    Added sugars: 0 g
  • Sodium: 80 mg
  • Potassium: 348 m