For weeks now there has been a brand-new bag of frozen shelled edamame in my freezer. I bought them on a whim thinking I would add them to a stir-fry. Except I’ve now made at least two stir-fries since then and have yet to remember this poor bag of soy beans in the freezer!
Since being away for the long weekend I have not been inspired to go to the grocery store at all. Instead I’ve been rummaging through the cupboards, fridge and freezer looking for on-hand ingredients with which to make something delicious. I unearthed that bag of edamame and set to work creating a fast and delicious recipe for dinner last night.
I’m happy to say I came up with a winner on the first attempt and now have a new go-to meal for those days when the fridge is feeling a wee bit bare!
Edamame & Brown Rice Salad with Tangy Asian Vinaigrette
Yields 4 servings x 1 cup-ish
- 2 cups cooked brown rice, still warm
- 1 cup shelled edamame, slightly thawed
- 1 cup canned black beans, rinsed
- 1 carrot, peeled and julienned
- 2 green onions, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup canned water chestnuts, sliced or julienned
Tangy Asian Dressing:
- 1 tbsp honey
- 1 tbsp soy sauce
- 4-6 drops sesame oil
- 2 tbsp lime juice
- 2 tbsp rice vinegar
- 1/4 cup canola oil
- salt & pepper
- Bring a saucepan of water to a boil. Add edamame and carrots, boil 2 minutes. Add black beans, boil 1 more minute. Drain.
- In a large bowl, stir together warm rice, warm beans and carrots, green onions and water chestnuts.
- In a small bowl, whisk together honey, soy sauce, sesame oil, lime juice, rice vinegar, pinch of salt and pinch of pepper. While whisking, slowly drizzle in canola oil.
- Drizzle dressing over rice and bean mixture. Add cilantro and toss carefully, just enough to coat with dressing. Taste and re-season with salt and/or pepper if desired.
- Serve warm or cold.
I inhaled two servings of this, still warm, for dinner. Had I had any frozen shrimp on hand I might have grilled up a few to complete the meal. Maybe next time it won’t be a Mother Hubbard situation and I’ll find a chicken breast to glaze with honey and soy to go alongside instead.
For lunch today I opted to serve it up cold straight out of the fridge with slices of avocado and extra lime and salt. It was all I could do to keep myself from serving up a second heaping helping. Is there anything avocado can’t do?
According to MyFitnessPal a serving comes in at 360 calories, which is a little high for a side dish but perfect for building a small meal. The nice thing about beans and rice is that they also provide lots of good fibre and protein so I found I was nice and full for a good, long time.