The planner in me had it all worked out last week. Because I wasn’t actually in the mood to plan anything at all, I planned to have my husband choose the meals. This was a piece of cake for him. There plenty of things in the freezer to choose from and only two weeknights to consider – Monday the 4th didn’t count since we were still stuffed from afternoon festivities, he would be out for a softball game one night, and Friday we had plans to go out for a friend’s birthday. So our menu included two freezer finds: leftover black bean tortilla casserole and shrimp & crab stuffed sole (a rare store-bought frozen entree from BJ’s, I had carefully checked the ingredients and nutrition facts and determined this was ok to keep around for “I really don’t feel like cooking” emergencies!)
The problem with freezer meals is that they usually require an oven to heat up. And when a heatwave hits – the 100ºF, painfully humid kind – I have no desire to turn on the oven, nevermind actually eat a hot dish like either of those. So much for the plan.
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My overheated, overstuffed-from-the-long-weekend body was craving something cold and light and nutritious. It told me it wanted protein-and-fiber rich legumes and spicy radishes. Which is really odd because I’ve never craved radishes before. And my palette watered at the thought of that big tub of miso in the fridge – the one I bought to make my Wasabi Goat Cheese Stuffed Salmon with Miso. My brain told me it would great to have such a concoction in the refrigerator for a few days and not have to think too much about dinner and lunch. Because in such ridiculous heat and humidity, even thinking feels like too much work.
So what did I do? I listened, of course.
This salad satisfied all of the elements I just mentioned. It’s perfect on the side of any grilled protein, atop a bed of crisp arugula with sweet tomatoes and crisp cucumbers, and even in a tupperware container with a can of tuna mixed in. And since I hardly ever serve anything “typical” I’m pretty sure this not-your-average-bean-salad will make an appearance at my next summer barbecue.
Edamame and Black Bean Salad with Miso-Tahini Dressing
1 (2-inch) piece fresh ginger, coarsely chopped
2 tablespoons white miso
3 tablespoons tahini (sesame paste)
1/4-1/3 cup water
juice from 1/2 of a lemon
1/2 tablespoon ponzu sauce or light soy sauce
2 teaspoons brown sugar
1 16oz bag shelled edamame
1 15oz can of black beans, drained and rinsed
3-4 large scallions, sliced
1 bunch of radishes, very thinly sliced (about 7-8 ounces)
small bunch of cilantro, chopped
Blend together the dressing ingredients, using enough water to get a nice consistency. (It will depend on how thick your tahini is.)
Bring a pot of water to a boil, and cook the edamame for about 5 minutes. Drain and rinse with cold water. Combine with remaining salad ingredients and toss well with dressing.
Best if you chill for several hours and allow the flavors to blend.
Servings Per Recipe: 6
Amount Per Serving
Total Fat: 9.4 g
Cholesterol: 0.0 mg
Sodium: 539.6 mg
Total Carbs: 27.0 g
Dietary Fiber: 10.2 g
Protein: 16.0 g
And because this qualifies as Real Food – and more importantly, Real GOOD Food, I am sharing it with Health Food Lover for her Two for Tuesday Blog Hop! Please visit for more real, healthy, good eats!