This easy and nutritious recipe is an ideal lunch for hot summer days and is filling due to its high protein and fibre content. This salad only takes only 15 minutes to prepare and keeps well for up to 3 days in the refrigerator. To make, all you need is a few bags of frozen vegetables and a few food basics. Shelled Edamame (green soybeans) are available frozen at Asian Grocers.
- 3 cups frozen, shelled Edamame beans
- 1 cup frozen peas
- 1 cup frozen green beans
- 1-2 crushed organic garlic cloves
- 11/2 tbsp sesame seed oil
- 11/2 tbsp lemon juice
- 1/4 cup Tamar Valley Greek Style yoghurt
- salt & pepper to taste
- 2 tbsp chopped chives
- a handful of chopped parsley
- optional toasted sesame seeds
Steam or boil frozen vegetables until tender. Drain and run cold water over the legumes and let sit in a colander until dressing is made. Whisk crushed garlic with the lemon juice, sesame seed oil and yoghurt. Salt and pepper to taste. Add freshly chopped chives and parsley to dressing. Mix dressing through the bean mix in a bowl. Sprinkle with toasted sesame seeds and chill for at least 30 minutes before serving.
Notes on Nutrition
Please note that Edamame beans are not recommended for under active thyroid conditions or for people who are sensitive to FODMAP foods. Soybeans are an excellent source of fibre and protein and therefore a good food source for people trying to watch their weight.