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Anti-Inflammatory Recipe: Edamame, Cannellini and Pepper Salad

Anti-Inflammatory Recipe: Edamame, Cannellini and Pepper Salad

This simple side dish is packed with protein and flavor. With plenty of beans, peppers and herbs this salad is sure to please any picky eater.

Ingredients

  • 3 cups cannellini beans, canned
  • 3 cups edamame
  • 1 1/4 cup celery, finely diced
  • 1/2 cup onion, finely diced
  • 1/2 cup green pepper, finely diced
  • 1/2 cup red pepper, finely diced
  • 1/2 cup yellow pepper, finely diced
  • 1/2 cup red wine vinegar
  • 1/4 cup canola oil
  • 1 to 2 tablespoon agave nectar or honey
  • 1/4 teaspoon black pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon fresh garlic, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 2 tablespoons parsley, chopped
  • 2 tablespoons parsley, chopped

Directions

  1. Drain and rinse beans.
  2. Add remaining ingredients and mix well.
  3. Label, date and refrigerate.
  4. Chill for about two hours before serving cold.

Nutritional Information per Serving
Calories: 110; Sodium: 160 milligrams; Sugars: 3 grams; Cholesterol: 0; Saturated Fat: 0; Fiber: 3 grams; Protein: 6 grams; Carbohydrate: 12 grams

Note: If you have a disease that is actively affecting your digestion, you may need to avoid spices, high-fiber foods and raw vegetables. Be creative and adapt recipes to your needs.

Brigid Titgemeier, nutrition assistant at the Cleveland Clinic Wellness Institute contributed to this article. This recipe orginally appeared on DoctorOz.com.

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