Edamame and Black Bean Salad with Quinoa and Basil Lime Dressing

(Makes 10 servings)

1½ C
3 C
1
4 C
½ C
½ C
1
uncooked quinoa
vegetable broth
10-oz package edamame beans
tomatoes, seeded and chopped
scallions, sliced
carrots, finely chopped
15-oz can black beans, rinsed and drained

Combine quinoa with vegetable broth in saucepan and bring to a boil. Cover and simmer until broth is absorbed, about 15 minutes. Remove from heat. When cool, add to dressing and toss.

Cook edamame beans according to package directions. Let cool and remove beans from pods. Discard pods.

Add edamame beans, chopped tomato, scallions, carrot, and black beans to quinoa mixture. Stir gently to combine. Cover and refrigerate until ready to serve.


Basil Lime Dressing

2 Tbs
1 tsp
1 C
3 Tbs
2 Tbs
1 tsp
2 tsp
½ tsp
4
extra virgin olive oil
salt
fresh basil, chopped
fresh lime juice
Dijon mustard
sugar
grated lime zest
fresh ground black pepper
garlic cloves, minced

Mix all dressing ingredients together in large bowl. Whisk well to blend.

From Leslie Shipman, director of guest services

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