Total Time
Prep 20 mins
Cook 5 mins

This recipe is easy and healthy, a good side dish or a main course for lunch. Vegetarian. Inspired by an edamame salad in the salad bar at my grocery store. It looked but didn't taste good, so I decided to make one that did.

Ingredients Nutrition


  1. Use unsalted ingredients when possible, otherwise, rinse well to get rid of excess salt.
  2. Put edamame in microwave-safe covered dish (I use pyrex glass 2 QT dish), add a few tablespoons of water, cook for 4 mins or as per directions.
  3. Cut up red pepper into small cubes, set aside.
  4. Pour cooked edamame and can of corn into colander, rinse with cold water to chill, shake off excess water, and pour into serving dish (I use same glass dish).
  5. Empty cans of beans into colander, rinse well with cold water until it runs clear and shake off excess water.
  6. Pour beans into dish with edamame and corn.
  7. Add cut red pepper to dish.
  8. Add fresh dill to taste (I cut up with scissors).
  9. Add lime juice and Italian dressing, reduce dressing to cut back on salt, fat.
  10. Season to taste with ground pepper.
  11. Optional: Add a chopped avocado for a richer-tasting dish.
  12. Serve immediately or even better, chill before serving.


Most Helpful

Great dish! I love bean salad, and I have been looking for one without sugar. This was very yummy!

pinkie June 03, 2010

Eating it now! Made a yummy and healthy and quick after work and gym meal. I added some pepperocini peppers and cayenne after the other review that said it needed some spiciness. (I am a big spicy fan) I only did a pinch of dill because I don't like it and left out the lime because my salad dressing has (newmans own lite italian con limone) has lemon in it!

Anastacey April 06, 2010

This was OK; think for our taste it needs some spiciness. Made for ST. Pat's Day and Special Meals in Cooking Photos.

Caroline Cooks March 19, 2010

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