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Edamame-Black Bean Salad with Red Wine Vinaigrette

  • minutes
  • Serves 10


Red Wine Vinaigrette:

2 tbsp

red wine vinegar

1/2 tsp

Dijon mustard

1 tsp

raw sugar

2 1/2 tbsp

extra virgin olive oil

black pepper,


1 15 ounce can

of black beans, drained and rinsed

1 cup

frozen edamame, thawed (I just defrost mine in the microwave for a few)

1 cup

grape tomatoes, quartered

1 cup

red, orange or yellow bell pepper, chopped (about 1 medium pepper)

3/4 cup

red onion, chopped (Tip! to take some of the bite out of those onions, put them in a bowl of ice water for just a minute or two, then drain).