This summer, the American Heart Association wants you to protect your heart by keeping cool in the heat, eating healthy seasonal foods, staying hydrated, and making sure you take breaks if exerting in the heat.
Beat the heat with this tasty, no-cook healthy recipe from the American Heart Association!
Edamame and Navy Bean Salad with Orange-Balsamic Dressing
1 1/2 cups frozen shelled edamame (green soybeans)
1/4 cup fresh orange juice
2 tablespoons Dijon mustard (lowest sodium available)
2 tablespoons balsamic vinegar and 1 tablespoon balsamic vinegar, divided use
1 teaspoon olive oil (extra virgin preferred)
1/4 teaspoon pepper
1 15.5-ounce can no-salt-added navy beans, rinsed and drained
1/4 teaspoon salt
2 ounces mixed salad greens, torn into bite-size pieces (about 2 cups)
1/4 medium cucumber, sliced crosswise
1 medium Italian plum (Roma) tomato, diced
1/4 cup shredded carrot
1/4 cup sliced radishes
– Serves 4; 1 1/2 cups per serving
Prepare the edamame using the package directions, omitting the salt.
Meanwhile, in a small bowl, whisk together the orange juice, mustard, 2 tablespoons vinegar, oil, and pepper. Set aside.
In a medium bowl, stir together the edamame, navy beans, salt, and remaining 1 tablespoon vinegar.
Let stand for 10 minutes at room temperature or cover and refrigerate until needed, up to five days.
At serving time, put the salad greens on plates. Top, in order, with the cucumber, tomato, carrot, radishes, and bean mixture. Pour the dressing over all.
THANK YOU Hudson Valley Press.