Fresh Edamame Vegetable Salad
This recipe is from my mother's newspaper clipping recipe collection, so I'm not quite sure when or where it actually came from... I suspect it's from the 70s. I've tweaked it here and there - it originally called for dry soybeans soaked overnight, but I love edamame and they're much more widely available now than they used to be. Prep time includes chilling.
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INGREDIENTS
NutritionSalad
- 2cups shelled edamame beans (frozen and thawed are fine)
- 1
- 2tablespoons minced or chopped green bell peppers (or more to taste, I'm not fond of green bell pepper)
- 1⁄4cup chopped red bell pepper
- 1⁄4
- 2tablespoons minced onions
- 1
- 1⁄2cup diced celery
- 1⁄2cup sliced fresh mushrooms
- 1⁄2 - 1
Dressing
- 2tablespoons vinegar
- 1⁄4teaspoon balsamic vinegar (optional)
- 3tablespoons vegetable oil
- 2teaspoons soy sauce
- 2teaspoons lemon juice
- 2teaspoons dill weed
- 2tablespoons sesame seeds
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DIRECTIONS
- Combine the vegetables.
- Whisk together dressing ingredients.
- Combine vegetables and dressing well, and chill in refrigerator for at least 30 minutes before serving.
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