From the Editors of Live Right Live Well
This all-vegetable salad is a refreshing and colorful mixture of bell peppers and beans in balsamic vinaigrette. It packs in the antioxidants (vitamins A and C) for your heart, eyes, skin and overall good health.
Makes 10 cups (15 servings, ⅔ cup per serving)
Ingredients2½ cups shelled edamame, thawed and lightly steamed1 can (15 ounces) cannellini beans, rinsed and drained1 each very large green, orange, yellow and red bell pepper, seeded and diced1⅓ cups red onion, diced⅔ cup Italian flat leaf parsley, finely chopped4 tablespoons olive oil6 tablespoons balsamic vinegar½ teaspoons kosher salt
Directions1. In a large bowl, combine edamame, cannellini beans, bell peppers and red onion.
2. Stir in Italian parsley.
3. Whisk olive oil, vinegar and salt together in a small bowl; lightly stir into salad mixture.
4. Cover and refrigerate several hours before serving to allow flavors to blend.
Nutrition information (per serving)130 calories6 g protein14 g carbohydrates5.5 g fat (0.5 g saturated)0 mg cholesterol200 mg sodium69 mg calcium1.6 mg iron1150 IU vitamin A 101mg vitamin C4g fiber
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