Edamame & Corn Salad
- Time: 5-10 minutes
- Servings: 2
- Serving Size: 6.0 ounces
- Stage: Post-recovery
INGREDIENTS:
- Edamame beans, cooked and frozen - 1 cup (155 grams)
- Corn kernels, frozen 1/3 cup (45 grams)
- Black beans, cooked - 1/2 cup (86 grams)
- Sundried tomatoes, drained - 30 grams or 1 oz
- Hemp seeds - 2 tsp (7 grams)
- Agave syrup - 1 tsp (7 grams)
- White wine vinegar - 1 tsp (5 grams)
- Lemon, juice only - 1/2 medium (12 grams)
- Sea salt - 1/4 tsp
INSTRUCTIONS:
- Unfreeze the edamame beans and corn but do not heat up too much (room temperature or slightly cooler is perfect). Drain and rinse the black beans.
- Chop the sundried tomatoes. Make sure to drain any excess oil.
- Mix everything in a bowl, serve and enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 3 days. Best eaten cold.
NUTRITION FACTS per serving:
- Calories 235
- Protein 16 grams
- Carbs 28 grams
- Fat 8 grams
- Fiber 10 grams
- Sugar 8 grams
- Iron 17% DV
- Calcium 7% DV
- Sodium 14% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Legumes are a very powerful addition to a gastric sleeve diet. They are high in protein, iron, fiber, plus have good amounts of healthy carbs. This recipe alone has half the daily recommended fiber intake and solid amounts of protien. It is important to keep in mind that not all protein sources need to be animal-based.
Tags: dairy-free, gluten-free, high-protein, vegan, vegetarian, plant-based, high-fiber, gastric sleeve, vsg, bariatric, diet, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.