1/2 cups shelled edamame (green soybeans)
1/4 cup orange juice
2 Tablespoon Dijon mustard
3 Tablespoons balsamic vinegar (divided)
1 teaspoon olive oil
1/4 teaspoon black pepper
1 (15.5 oz.) canned, no-salt-added navy beans, rinsed and drained
1/4 teaspoon salt
2 cups mixed salad greens, torn into bite-size pieces
1/4 medium cucumber, sliced into half moons
1 medium tomato, diced small
1/4 cup shredded carrot
1/4 cup radishes, sliced
1.Prepare the edamame using the package directions, omitting the salt.
2. Meanwhile, in a small bowl, whisk together the orange juice, Dijon mustard, 2 tablespoons balsamic vinegar, oil, and black pepper. Set aside.
3. In a medium bowl, stir together the edamame, white beans, salt, and remaining 1 tablespoon balsamic vinegar. Let marinate for 10 minutes at room temperature or cover and refrigerate until needed, up to five days.
4. At serving time, put the salad greens on plates. Top with the cucumber, tomato, carrot, radishes, and bean mixture. Pour the dressing over all, and mix to combine.