There's something about this salad that makes me think of my mom.
When I lived in Los Angeles my mom came to visit quite often. On one of her visits, I took her out for sushi and we ordered the edamame and some rolls. Edamame was pretty much the only thing she ate that day for lunch. So even though my mom is not a fan of sushi, and this salad has nothing to do with sushi, it has a lot to do with edamame, dried cranberries, and celery which make this rice salad not boring and extremely nutritious. When you combine all the ingredients together you get a nutty, tangy, crunchy, and chewy one-bowl recipe that’s low on fuss and ready in less than 45 minutes!
It also pairs nicely with grilled shrimp or alongside green beans and some roasted chicken. You can enjoy this one throughout the year and it also travels nicely to take with you to any gathering. I hope you like it as much as I did.
I gathered all my ingredients for this recipe from Adams this week. Also giving you a friendly reminder that if you use code BODYBEWELL at checkout you’ll receive $5 off your total purchase at any location every day except after 5 pm on Wednesdays!
Edamame & Cranberry Brown Rice Salad
serves 8 / prep time: 30-45 minutes (depending on how rice is cooked)
½ cup olive oil
½ cup red wine vinegar
2 tablespoons Dijon mustard
5 cups cooked brown rice
1 cup chopped celery
1 cup dried cranberries
1 ½ cups shelled edamame beans
¾ cup crumbled goat cheese (you can sub with feta or just leave the cheese out if preferred.)
In a large bowl mix the olive oil, red wine vinegar, and mustard.
Add in the rest of the ingredients and mix until it looks combined and pretty.
Serve the salad warm or cool either by itself or paired with something delicious.