Black Bean and Edamame Salad with Ginger Soy Dressing
Black Bean and Edamame Salad with Ginger Soy Dressing
Description
A fresh, nutrient-packed salad built around Doudlah Farms Certified Organic Black Beans, with mandarin oranges, toasted almonds, edamame, and an irresistible ginger sesame dressing. Ready in under 20 minutes once the beans are cooked, and even better the next day. Serve as a side or top with grilled tofu or chicken to make it a main.
The Bean: Doudlah Farms Organic Black Beans are certified free of glyphosate and 220 common agricultural chemicals, grown in regenerative Wisconsin soil. They hold their shape beautifully in salads and bring serious protein and fiber to every bite. Shop at doudlahfarms.com.
Bean alternative: Doudlah Farms Cranberry Beans add a beautiful color and buttery texture alongside or in place of the Black Beans.
Serves 4. Gluten-free option available.
Ingredients
Salad
- 2 cups cooked Doudlah Farms Black Beans, chilled (or 1 can, drained and rinsed)
- ½ cup frozen shelled edamame, thawed
- 2 cans mandarin orange sections, drained
- ½ cup slivered almonds
- ¼ cup fresh cilantro leaves, torn
Ginger Soy Dressing
- 2 tablespoons freshly grated ginger
- 1 garlic clove, grated
- 2 tablespoons rice wine vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons olive oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- ½ teaspoon honey or agave (optional)
Instructions
- Cook the beans (if using dried): Rinse 1 cup of Doudlah Farms Black Beans and combine with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat and simmer for 60 to 75 minutes until tender. Drain and refrigerate until completely chilled. (Note: This step can be done a day ahead.)
- Toast the almonds: Heat a skillet over medium-high heat with a tiny drizzle of olive oil. Add the slivered almonds and toast, stirring constantly, until golden brown (about 2 to 3 minutes). Transfer them immediately to a paper towel-lined plate, as they can burn very quickly.
- Mix the dressing: Combine the grated ginger, garlic, rice wine vinegar, sesame oil, olive oil, and soy sauce in a small jar with a lid. Add the honey or agave if using. Seal the jar and shake vigorously until the mixture is emulsified.
- Toss the salad: In a large bowl, combine the chilled beans, mandarin oranges, edamame, and most of the toasted almonds. Drizzle the dressing over the top and toss gently to combine.
- Garnish and serve: Transfer the salad to a serving bowl, scatter the remaining almonds and torn cilantro over the top, and serve. The salad keeps well refrigerated for several hours. The beans and dressing can both be made a day ahead.
Notes
The salad keeps well in the refrigerator for several hours, and both the beans and dressing can be prepared a day ahead.
