Edamame-Bean Salad

"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."
 
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photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks
Ready In:
25mins
Ingredients:
10
Serves:
10
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ingredients

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directions

  • Use unsalted ingredients when possible, otherwise, rinse well to get rid of excess salt.
  • 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.
  • Cut up red pepper into small cubes, set aside.
  • 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).
  • Empty cans of beans into colander, rinse well with cold water until it runs clear and shake off excess water.
  • Pour beans into dish with edamame and corn.
  • Add cut red pepper to dish.
  • Add fresh dill to taste (I cut up with scissors).
  • Add lime juice and Italian dressing, reduce dressing to cut back on salt, fat.
  • Season to taste with ground pepper.
  • Optional: Add a chopped avocado for a richer-tasting dish.
  • Serve immediately or even better, chill before serving.

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Reviews

  1. Great dish! I love bean salad, and I have been looking for one without sugar. This was very yummy!
     
  2. 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!
     
  3. This was OK; think for our taste it needs some spiciness. Made for ST. Pat's Day and Special Meals in Cooking Photos.
     
  4. Quick, easy, inexpensive, full of protein and DELICIOUS!
     
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RECIPE SUBMITTED BY

I usually take dishes I love from restaurants or friends and add my own twist. I live with my husband, twin babies and four cats. I'm a part-time scientist and part-time stay-at-home mom, which keeps me busy and happy these days. I try to eat and cook healthy, whole grains and veggies and fruits and avoid processed food (and I make all my babies' food that way). However, I have a weakness for white ciabatta bread dipped in olive oil, bacon, potato chips, and ramen noodle soup, meaning I don't always stick to my own rules.
 
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