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mexican edamame and couscous salad recipe

Written on Friday, August 19, 2016 | 2:27:00 PM




makes: 4 servings (2 cups romaine, ½ cup couscous, 2 tablespoons edamame, 2 tablespoons beans, ½ cup vegetables, ½ tablespoon queso fresco, and 2 tablespoons dressing each)

Preparation time : 30 minutes 

Ingredients : 
- ¼ cup cider vinegar
- 3 tablespoons snipped fresh cilantro
- 3 tablespoons olive oil
- 1 to 2 teaspoons chopped canned chipotle chile peppers in adobo sauce (see tip)
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 cups coarsely shredded romaine lettuce
- 2 cups cooked Israeli (large pearl) couscous* or whole grain small pasta
- 10 grape tomatoes, halved
- 1 medium yellow sweet pepper, cut into bite-size pieces
- ½ cup frozen shelled sweet soybeans (edamame), cooked according to package directions
- ½ cup canned no-salt-added black beans, rinsed and drained
- 1 lime, cut into thin wedges
- 2 tablespoons crumbled queso fresco

Preparation Method :
1) For dressing, in a screw-top jar combine vinegar, cilantro, oil, chopped chile pepper, garlic, salt, and black pepper. Cover and shake well to combine; set aside.

2) Cover a large serving platter with romaine. Toss couscous with 1 tablespoon of the dressing. In a small bowl combine tomatoes and sweet pepper. Arrange tomato mixture, couscous, edamame, black beans, and lime wedges on romaine on the platter. To serve, drizzle with the remaining dressing; sprinkle with queso fresco.

*test kitchen tip: To cook the couscous, in a small saucepan combine 1 cup water and ¾ cup Israeli (large pearl) couscous. Bring to boiling; reduce heat. Simmer, covered, for 8 minutes. Remove from heat. Let stand, covered, for 5 minutes. Makes about 2 cups cooked couscous.

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