Fresh green soybeans are now being introduced into American restaurants. They're available at Asian markets and some grocery stores.
More Terrific Salads
1/4 cup canola oil
2 tablespoons fresh lime juice
1/2 teaspoon minced fresh ginger
Pinch of sugar
Salt and freshly ground white pepper
1 pound fresh or thawed frozen soybeans in their pods
1 pound cooked skinless chicken breast meat, cut into 3/4-inch dice (about 3
Two 1/2-pound Hass avocados, cut into 3/4-inch dice
3 scallions, thinly sliced on the diagonal
1 small celery rib, thinly sliced on the diagonal
1/3 cup cilantro leaves
How to Make It
In a small bowl, combine the oil with the lime juice, ginger and sugar. Season with salt and white pepper and whisk until blended.
Bring a large pot of salted water to a boil. Add the soybeans and cook until tender, about 5 minutes. Drain the soybeans and cool under running water. Remove the soybeans from their pods and pat dry with paper towels.
In a large bowl, combine the soybeans with the chicken, avocados, scallions, celery and all but 1 tablespoon of the cilantro. Add the dressing and gently toss to combine, being careful not to mash the avocados. Mound the salad on plates, sprinkle with the remaining 1 tablespoon of cilantro and serve.
One Serving Calories 486 kcal, Total Fat 31.3 gm, Saturated Fat 4.7 gm
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