Ingredients
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2 12-ounce packages frozen shelled edamame, thawed
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1 15-ounce can pink beans or pinto beans (see Tip), rinsed
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1 medium yellow bell pepper, finely diced
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½ cup chopped fresh chives, plus more for garnish
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2 cups packed baby spinach
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1 ripe avocado
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⅓ cup apple juice
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¼ cup extra-virgin olive oil or avocado oil
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3 tablespoons lemon juice
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2 teaspoons reduced-sodium tamari or soy sauce
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¾ teaspoon salt
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¼ teaspoon ground pepper
Directions
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Combine edamame, pink beans (or pinto beans), bell pepper and chives in a large bowl.
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Combine spinach, avocado, apple juice, oil, lemon juice, tamari (or soy sauce), salt and pepper in a blender. Puree until smooth and creamy. Add the dressing to the bean mixture and stir to coat. Garnish with more chives, if desired. Serve at room temperature or cold.
