Edamame, Cannellini and Pepper Salad

This simple side dish is packed with protein and flavor. With plenty of beans, peppers and herbs this salad is sure to please any picky eater.

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Healthy vegetarian food just got taken to a whole new level of flavor and excitement. This simple salad is so delicious that it will have meat eaters in line for seconds. In addition to getting a five-star rating for flavor, this dish also contains important sources of plant-based protein, found in the cannellini beans and edamame. For just 110 calories, this vegetarian paradise provides 6 grams of protein, in addition to 3 grams of fiber. Researchers have long been aware of the benefits of eating a vegetarian diet and a meta-analysis, released this past week, further mounted on that evidence. The researchers evaluated findings from seven clinical trials (strongest evidence) and 32 observational studies. Findings from the clinical trials and observational suggest an association with a vegetarian lifestyle and lower systolic and diastolic blood pressure. For anyone trying to improve their heart health and reduce the risk of heart attacks and strokes, this Edamame, Cannellini and Pepper Salad might just be the perfect fit for your new vegetarian lifestyle.

Ingredients

  • 3 cups cannellini beans, canned
  • 3 cups edamame
  • 1 1/4 cup celery, finely diced
  • 1/2 cup onion, finely diced
  • 1/2 cup green pepper, finely diced
  • 1/2 cup red pepper, finely diced
  • 1/2 cup yellow pepper, finely diced
  • 1/2 cup red wine vinegar
  • 1/4 cup canola oil
  • 1 to 2 tbsp agave nectar or honey
  • 1/4 tsp black pepper
  • 1 tsp dry mustard
  • 1 tsp fresh garlic, finely chopped
  • 1 tsp salt
  • 1/4 tsp paprika
  • 2 tbsp parsley, chopped
  • 2 tbsp parsley, chopped

Directions

Drain and rinse beans.

Add remaining ingredients and mix well.

Label, date and refrigerate.

Chill for about two hours before serving cold.

Nutritional Information per Serving
Calories: 110
Sodium: 160mg
Sugars: 3g
Cholesterol: 0mg
Saturated Fat: 0g
Fiber: 3g
Protein: 6g
Carbohydrate: 12g

Brigid Titgemeier, nutrition assistant at the Cleveland Clinic Wellness Institute contributed to this article.