Edamame and Brown Rice Salad
This vegetarian entrée salad features fiber-rich brown rice, protein-packed edamame, and a rainbow of vegetables seasoned with a nutty, flavorful Asian dressing.
Ingredients
- 1.5 cups shelled edamame, frozen
- 3 cups cooked brown rice
- 1 red bell pepper, diced
- 3 carrots, peeled and grated (may substitute 1 cup store-bought shredded carrots)
- 2 scallions, green onions, thinly sliced
- 1 lime, juiced
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon sriracha, add more if you like spicy food
Instructions
- Fill a medium saucepan with water and bring to a boil. Add the frozen edamame and cook for 3 minutes. Drain and rinse with cold water; cool to room temperature.
- In a large bowl, combine the edamame, rice, bell pepper, carrot, and scallions.
- In a small bowl, prepare the dressing. Whisk together the lime juice, soy sauce, vinegar, sesame oil, and sriracha.
- Pour the dressing over the salad and stir to coat the ingredients evenly with the dressing. Serve at room temperature or chilled.
Notes
Serving size: 1¾ cups
Nutrition Information per serving
Calories: 290Carbohydrates: 45gProtein: 12gTotal Fat: 7g— Unsaturated Fat: 6g— Saturated Fat: 1gCholesterol: 0mgSodium: 200mgFiber: 11g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.