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Fresh green soybeans are now being introduced into American restaurants. They're available at Asian markets and some grocery stores. More Terrific Salads

Grace Parisi
January 1999

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Credit: © Petrina Tinslay

Recipe Summary test

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine the oil with the lime juice, ginger and sugar. Season with salt and white pepper and whisk until blended.

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  • 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.

Notes

One Serving

Calories 486 kcal, Total Fat 31.3 gm, Saturated Fat 4.7 gm

Suggested Pairing

The acidic, sharp flavors that the lime and cilantro add to this salad point to an equally acidic Sauvignon Blanc as the best match. Look for one from South Africa or New Zealand.

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