A Virtuous Salad

October 7, 2011
A Virtuous Salad

Author Notes:

Eat this and you can skip your yoga torture session without feeling like the day is a complete failure. Inspired by a similar salad I saw in my grocery store's (gasp) deli section. I know, right? Comes together in a snap and keeps well for days if you don't dress it. I didn't actual use dill in the version I made, but I kept thinking throughout the week that it would be a good addition so I've included it here.


Serves: 3 for dinner with leftovers for lunches all week


  • 1 pound edamame, cooked as directed
  • 1 can garbanzo beans, drained and rinsed well
  • 1 can black beans, drained and rinsed well
  • 1 yellow pepper, seeded and diced
  • 1 orange pepper, seeded and diced
  • 1/2 red onion, diced
  • 3 tablespoons dill, minced (optional)
  • rice wine vinegar
  • good quality olive oil
  • sea salt, to taste
In This Recipe


  1. Combine all the vegetables and dill in a bowl and toss gently. Drizzle a goodly quantity of rice wine vinegar and a somewhat lesser amount of olive oil over top. Add salt to taste. Easy-peasy.
  2. Note: this makes a sizeable quantity of salad. I dressed portions individually as I served them and kept the rest, undressed, in the fridge. It was still as good on Thursday night as it was on Sunday when I first threw it together.

More Great Recipes: