Edamame and Brown Rice Salad  Vegan, Trans Fat Free, Saturated Fat Free, Cholesterol Free, Low Sodium, Good Source of Vitamins A & C Contains Soy & Wheat Yield: ~9 servings (~3/4 cup each) This unique salad incorporates edamame, which are immature soybeans that cook quickly and provide a protein and fiber punch, and sriracha, a Thai-style hot sauce that is all the rage. If you don't want to purchase sriracha, feel free to substitute your favorite hot sauce or red pepper flakes to taste. Ingredients 1½ cups frozen shelled edamame ½ cup corn, fresh, frozen, or canned (drained & rinsed) 3 cups cooked brown rice (made from approximately 1 cup dry brown rice) 1 large red bell pepper, diced 3 carrots, peeled and grated 2 scallions, thinly sliced Juice of 1 lime 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 2 teaspoons toasted sesame oil 1 teaspoon sriracha Instructions 1. Cook edamame according to package instructions. Cool. 2. Combine edamame, brown rice, corn, bell pepper, carrots, and scallions in a large bowl. 3. Whisk together lime juice, soy sauce, rice wine vinegar, sesame oil, and sriracha. Add to large bowl and mix thoroughly. 4. Serve chilled as a side dish or vegetarian entrée. Nutrition (per 3/4 cup serving) 140 calories, 3 g fat, 0 g saturated fat, 0 mg cholesterol, 120 mg sodium, 22 g carbohydrates, 5 g fiber, 3 g sugar, 6 g protein, 80% DV of Vitamin A, 15% DV of Vitamin C, 4% DV of Calcium, 6% DV of Iron |
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