Bring a 2 quart pot of water to a boil. Make an “ice bath” – basically a large mixing bowl with a 50/50 ratio of ice and water.
When the water is boiling add the edamame and the Hari co Vert’s. Let stand in water for 3 minutes, stir one time. Drain vegetables into colander then add the vegetables to the ice bath. Let them cool, remove any excess ice and then drain in the colander. Refrigerate until ready to make salad.
When ready toss the hari co verts/ edamame mix with the drained black beans, shaved onion and ginger soy dressing. Serve cold.
Elk Meatballs
Heat oven to 350°. In a medium sized mixing bowl add everything but the sweet chili Sauce. Mix well, by hand, for 2-3 minutes.
Using a small ice-cream scoop make 1 ounce meatballs, you should get about 18 from this recipe. Place each meatball on an ungreased cookie sheet and bake for 20 minutes. A little pink in the center is desired.
When done carefully transfer the cooked meatballs to a mixing bowl. Add the sweet chili sauce onto the meatballs. Carefully toss or stir to fully coat the meatballs with the sauce.
Garnish with thin sliced carrot and green onions. Serve hot.
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