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TOMATO EDAMAME SALAD

How the Rich Get Thin by Jana Klauer, M.D.

Serves 6

• 1/2 pound green beans, cut into thirds and ends trimmed off
• 2 cups edamame, shelled
• 3 scallions, thinly sliced
• 1 pint cherry tomatoes, cut into halves
• 1 handful fresh basil, chopped
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 2 teaspoons olive oil
• Dash of salt and freshly ground pepper to taste


1. In a steamer basket over lightly boiling water, cook the green beans and edamame until tender but crisp, approximately 5 minutes. Drain and set aside to cool.

2. Combine the scallions, tomatoes, basil, and cooked edamame and beans, tossing to mix.

3. In a small bowl, prepare a dressing with the vinegar, lime juice, honey, and mustard, whisking in the olive oil. Pour the dressing over the vegetables and toss to coat. This unusual combination of beans may be served chilled or at room temperature. 
 

Serving size: 65 g · calories: 80 · total fat: 6 g · sat fat: 1 g · chol: 0 · sodium: 6 mg · carbs: 5 g · fiber: 2 g · sugars: 1 g · protein 4 g