1/1 Photo of Edamame-Bean Salad
Rambling Rose's Note:
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.
My Private Note
Units: US | Metric
- 1 (10 ounce) package shelled frozen edamame
- 1 large red pepper
- 1 (15 ounce) can black beans
- 1 (15 ounce) can cannellini beans
- 1 (15 ounce) can corn (shoepeg or white is best)
- 1/4 cup fresh dill or 1 -2 tablespoon dried dill
- 2 tablespoons lime juice
- 1/4 cup Italian dressing (lite or regular)
- ground pepper
- 1 avocado
- 1Use unsalted ingredients when possible, otherwise, rinse well to get rid of excess salt.
- 2Put 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.
- 3Cut up red pepper into small cubes, set aside.
- 4Pour 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).
- 5Empty cans of beans into colander, rinse well with cold water until it runs clear and shake off excess water.
- 6Pour beans into dish with edamame and corn.
- 7Add cut red pepper to dish.
- 8Add fresh dill to taste (I cut up with scissors).
- 9Add lime juice and Italian dressing, reduce dressing to cut back on salt, fat.
- 10Season to taste with ground pepper.
- 11Optional: Add a chopped avocado for a richer-tasting dish.
- 12Serve immediately or even better, chill before serving.
Browse Our Top Soy/Tofu Recipes
Nutritional Facts for Edamame-Bean Salad
Serving Size: 1 (189 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 241.9
- Calories from Fat 67
- Total Fat 7.4 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 113.4 mg
- Total Carbohydrate 35.3 g
- Dietary Fiber 9.4 g
- Sugars 2.8 g
- Protein 12.5 g