A Rick Bayless recipe - I just recently began eating edamame and was looking for yet more ways to prepare them when I ran across this recipe in Whole Foods Market. With this much protein, this salad could easily be served as a main dish.
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Units: US | Metric
- 4 large garlic cloves, unpeeled
- 1 (16 ounce) bag edamame, shelled (if frozen, thaw first)
- 1 cup plain yogurt
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons finely diced red bell peppers
- 1 tablespoon thinly sliced fresh basil
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon salt
- lettuce leaf, for serving (Bibb or Boston)
- 1Roast the garlic in an ungreased skillet over medium heat, turning frequently until softened (they'll have dark splotches in spots), about 15 minutes. Cool and slip off the papery skins.
- 2Boil the Edamame beans in salted water to cover until tender, about 5 minutes. Drain, cool and pat dry.
- 3Make the dressing by combining the yogurt, parsley, bell pepper, basil and vinegar.
- 4Mix beans with dressing and add salt to taste, usually about 1/2 teaspoon.
- 5Serve the salad on lettuce leaves.
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Nutritional Facts for Edamame Salad With Roasted Garlic
Serving Size: 1 (191 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 212.1
- Calories from Fat 87
- Total Fat 9.7 g
- Saturated Fat 2.1 g
- Cholesterol 7.9 mg
- Sodium 338.7 mg
- Total Carbohydrate 17.1 g
- Dietary Fiber 5.0 g
- Sugars 3.1 g
- Protein 17.2 g