Brown Rice And Edamame Salad With Ginger Lime Dressing
|Quick cooking brown rice||1⁄2 Cup (8 tbs)|
|Frozen shelled edamame||1 1⁄2 Cup (24 tbs)|
|Grated lime zest||1 Teaspoon|
|Lime juice||3 Tablespoon|
|Reduced sodium soy sauce||1 Tablespoon|
|Olive oil||2 Teaspoon|
|Grated peeled ginger||1 Teaspoon|
|Carrot||1 , shredded|
|Red bell pepper||1 , seeded and diced|
|Red onion||1⁄2 Small, diced|
Cook the rice according to package directions, omitting any butter or oil.
Transfer the rice to a plate to cool.
Meanwhile, bring a medium saucepan of water to a boil.
Add the edamame and cook 5 minutes.
Drain, rinse under cold water, and drain again.
Whisk together the zest, lime juice, soy sauce, oil, ginger, and salt in a large bowl.
Add the rice, edamame, carrot, bell pepper, and onion and toss to combine.