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Healthy Living Recipe Edamame Black Bean Salad

Nutrients: Recipe makes ~5 ½ cups: 1 serving = ½ cup = 2 points: 1 serving beans; ½ serving veggies; trace amounts fruit

Serving Size: ~5 ½ cups
One serving: ½ cup = 2 points: 1 serving beans; ½ serving veggies; trace amounts fruit


2 cups frozen, shelled edamame (thawed)
15 oz can reduced sodium black beans (about 1 ½ cups if you prepare your own; see directions below)
1 cup green onion, chopped
½ cup yellow squash, finely chopped or grated
½ cup zucchini squash, finely chopped or grated
1 tbsp fresh garlic, minced
3 tbsp reduced fat feta cheese, crumbled                
1 tbsp lemon zest
3 tbsp juice from fresh lemon
1 tbsp fresh rosemary, chopped rosemary
⅛ tsp salt1 tsp fresh thyme leaves


Salad preparation:

  1. In a medium bowl, stir together the beans, veggies, herbs, feta and lemon.
  2. Serve immediately or refrigerate overnight to allow the flavors to blend.
  3. Save one or two lemon wedges to freshen the flavor. 
  4. Enjoy!


Dried Bean ‘Quick Soak’ Preparation:

  1. Rinse 1 cup dried navy beans, removing any natural foreign material.
  2. Bring 5 cups of water to a boil. Add beans and allow them to boil 2 minutes.
  3. Reduce heat to simmer. Soak beans 1 hour.
  4. Strain water and rinse beans a second time.
  5. Return them to pot with 6 cups of water.
  6. Bring to boil, reduce heat to low and simmer gently with lid tilted (about 1- 1½ hours) until desired tenderness.

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