Brown Rice and Edamame Salad with Ginger-Lime Dressing

This made a great side dish with our baked chicken last night (salad and rice all rolled into one!), or it would make a great light lunch all by itself. I'm always looking for something different to add to a main dish (other than your standard rice and broccoli or green salad) and found this in my favorite Weight Watchers cookbook.

Brown Rice and Edamame Salad with Ginger-Lime Dressing

1/2 cup quick-cooking brown rice (you could really use a cup of any leftover rice here)
1 1/2 cups frozen shelled edamame
1 teaspoon grated lime zest
3 tablespoons lime juice
1 tablespoon reduced-sodium soy sauce
2 teaspoons olive oil
1 teaspoon grated peeled fresh ginger
1/4 teaspoon salt
1 carrot, shredded
1 red bell pepper, seeded and diced (I used green because I had it and it worked great)
1/2 small red onion, diced

1. Cook the rice according to package directions, omitting any butter or oil. Transfer the rice to a plate to cool.

2. Meanwhile, bring a medium saucepan of water to a boil. Add the edamame and cook 5 minutes. Drain, rinse under cold water, and drain again. Set aside.

3. Whisk together the zest, lime juice, soy sauce, oil, ginger, and salt in a large bowl. Add the rice, edamame, carrot, bell pepper, and onion and toss to combine.

Per serving (1 1/2 cups): 169 Cal, 6 g Fat, 5 g Fiber, 9 g Protein (3 WW points)