Edamame Salad with Lime Vinaigrette
4 cups field greens
1 cup canned black beans, rinsed
1 cup canned garbanzo beans, rinsed
1 cup shelled edamame
1 red pepper, chopped
1 mango, chopped
½ cup fresh cilantro, chopped
1 cup roasted or steamed corn
Optional: goat cheese
Plate greens add all ingredients and serve with a lime or balsamic vinaigrette
1/4 cup vegetable oil
¼ cup white balsamic vinegar or rice vinegar
¼ cup fresh squeezed lime juice
1 tablespoon honey
1 teaspoon ground ginger
Sea salt and fresh ground pepper to taste
In a small mixing bowl, whisk together, oil, vinegar, lime juice, honey and ginger to make dressing. Add salt and pepper to taste and set aside.
(You can use this on almost any type of fish or chicken)
1 Tablespoons paprika
1 Tablespoon cumin
1 Tablespoon coarse salt
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon dried oregano
1 Tablespoon dried thyme
½ teaspoon cayenne pepper (you can add more cayenne if you like it hotter!)
½ teaspoon fresh ground pepper
1 Tablespoon olive oil
In a small bowl combine all seasonings well.
Wash and pat dry fish or boneless chicken. If grilling brush olive oil on fish or chicken and then sprinkle the spice mixture heavily on both sides. Grill on medium heat or pan sear.
You can also sauté boneless chicken or fish. If you choose this method, sprinkle spice mixture on both sides, heat large nonstick skillet over medium-high heat with canola oil, Add fish or chicken to pan and sauté 4 minutes on each side until fish flakes. For chicken sauté 7 minutes or so each side.