Go Back
Print

Beet, Corn and Edamame Salad

Author Foodtastic Mom

Ingredients

  • 1 fresh beet peeled and grated
  • 1 15 oz. can chickpeas, drained
  • 1 c. frozen edamame thawed
  • 1 c. frozen corn thawed
  • 1 c. goat cheese crumbled
  • 1/3 c. olive oil
  • 1/4 c. granulated sugar
  • 2 T. fresh lemon juice
  • 2 T. apple cider vinegar
  • 2 T. fresh parsley chopped
  • 1/2 t. salt
  • 1/4 t. black pepper

Instructions

  • In a large bowl, combine the beet, chickpeas, edamame, and corn. Whisk together the oil, sugar, lemon juice, apple cider vinegar, parsley, salt and pepper. Pour the dressing over the salad mixture and stir well to combine.
  • Store the salad in an air-tight container in the refrigerator for up to 3 days. When ready to serve, top each portion of salad with some crumbled goat cheese.