EDAMAME SALAD WITH BROWN RICE AND SESAME DRESSING #vegetarian #lunch

That is the thing that I did and I don't think twice about it one single piece. In the event that you're a sesame oil fan like me, at that point this is the plate of mixed greens for you. It's stuffed with such a large number of beneficial things. Edamame beans, dark colored rice, microgreens and pinto beans make up the greater part of this formula alongside certain mandarins for a bit of sweetness.

Edamame beans are simply soybeans that are picked and reaped early. This implies the bean will be better than it would be on the off chance that it was left to develop longer. The word edamame is Japanese and signifies "bean on a stem". Edamame beans are pressed with protein and fiber and make an incredible tidbit which is likely why my children will breathe in them in the event that we ever eat at a sushi café.

Generally they're cooked by bubbling in water or steaming and afterward hurled in salt, however I've had them hurled in a garlic and stew glue as well.

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INGREDIENTS
FOR THE DRESSING

• 4 tbsp lime juice
• 3 tbsp olive oil
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp fresh ginger grated
• 1 whole garlic clove minced
• 1 pinch black pepper

FOR THE SALAD

• 3 cups brown rice cooked and cooled
• 2 cups edamame beans
• 1 can (14oz) pinto beans drained and rinsed
• 1 whole red pepper diced
• 3/4 cup green onion sliced thin
• 1 can (12oz) mandarin oranges drained
• 1 1/2 cups cucumber diced
• 3/4 cup cilantro chopped
• 2 cups microgreens
• 1/4 tsp black pepper
• 1 pinch sea salt
• crispy wonton strips optional

INSTRUCTIONS

1. Combine all of the dressing ingredients in a bowl and whisk until well mixed. Set aside.
2. In another large bowl, add the brown rice, edamame beans, pinto beans, diced pepper, green onion, oranges, diced cucumber, chopped cilantro, microgreens, salt, and pepper.
3. Add about half of the dressing to the salad and toss gently.
4. Taste and add more dressing if desired.
5. Serve on a large platter or bowl and garnish with crispy wonton strips and extra microgreens.

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