Cilantro Edamame Salad Recipes

EDAMAME AND CORN SALAD

Edamame and Corn Salad image

A wonderful summer salad. Tastes especially good with fresh edamame.

Provided by Carla W

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

Ingredients

2 tomatoes, diced
1 cup shelled, cooked edamame
1 cup frozen sweet corn kernels, thawed
4 green onions, sliced
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh cilantro
2 cloves garlic, minced, or to taste
1 pinch coarse sea salt to taste

Steps:

Mix tomatoes, edamame, corn, green onions, lime juice, olive oil, cilantro, and garlic together in a bowl. Season with sea salt.
Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.

Nutrition Facts : Calories 90.8 calories, Carbohydrate 9.3 g, Fat 5.1 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 100.4 mg, Sugar 1.9 g

CILANTRO EDAMAME SALAD

Cilantro Edamame Salad image

Make and share this Cilantro Edamame Salad recipe from Food.com.

Provided by Barb G.

Categories Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (16 ounce) bag frozen shelled edamame (green soybeans)
1/4 cup seasoned rice vinegar
1 tablespoon olive oil or 1 tablespoon canola oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 bunch radish, cut in half and thinly sliced. (8 ounces)
1 cup loosely packed chopped cilantro leaf

Steps:

Toss the edamame, vinegar, oil, saly, pepper, radishes, and cilantro together in a largr bowl.
Serve chilled or at room temperature.

Nutrition Facts : Calories 199.1, Fat 11.1, SaturatedFat 1.4, Sodium 167.8, Carbohydrate 13, Fiber 5, Sugar 0.2, Protein 14.8

EDAMAME CORN CARROT SALAD

Edamame Corn Carrot Salad image

I came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. -Maiah Miller, Monterey, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2-1/2 cups frozen shelled edamame
3 cups julienned carrots
1-1/2 cups frozen corn, thawed
4 green onions, chopped
2 tablespoons minced fresh cilantro
VINAIGRETTE:
3 tablespoons rice vinegar
3 tablespoons lemon juice
4 teaspoons canola oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Place edamame in a small saucepan; add water to cover. Bring to a boil; cook 4-5 minutes or until tender. Drain and place in a large bowl; cool slightly., Add carrots, corn, green onions and cilantro. Whisk together vinaigrette ingredients; toss with salad. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 111 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

SEARED STEAK SALAD WITH EDAMAME & CILANTRO (WITH VARIATIONS)

Seared Steak Salad With Edamame & Cilantro (With Variations) image

Look for prewashed packages of Asian-style salad mixes at your supermarket - their peppery, exotic character is great with this full-flavored steak and dressing. Look for fiber- and protein-rich edamame (green soybeans) in the frozen vegetables section of your supermarket. The roasted-nut and citrus flavors of the easy dressing go well with Asian-style salads or meals; try drizzling it on grilled shrimp or chicken breast, too. From EatingWell magazine, March/April 2007, and The EatingWell Diet (2007).

Provided by kitty.rock

Categories Salad Dressings

Time 25m

Yield 2 3-cup servings, 2 serving(s)

Number Of Ingredients 16

Ingredients

8 ounces top round steaks, 3/4 inch thick, trimmed of fat
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
4 cups mixed asian greens or 4 cups mesclun
1 cup snow peas, sliced
1 cup red bell pepper, sliced
1/2 cup shredded red cabbage
1/2 cup cilantro leaf, chopped
1/3 cup shelled edamame, thawed
1/4 cup sesame tamari vinaigrette (recipe follows)
1/4 cup orange juice
1/4 cup rice vinegar
2 tablespoons reduced sodium soy sauce or 2 tablespoons organic tamari
1 tablespoon toasted sesame oil
1 tablespoon honey
1 teaspoon fresh ginger, finely grated

Steps:

Sprinkle steak with salt and pepper.
Coat a small nonstick skillet with cooking spray; place over medium heat. Add the steak and cook about 4 minutes per side for medium-rare.
Let rest for (at least 5) minutes before slicing.
Combine greens, snow peas, bell pepper, cabbage, cilantro, edamame and vinaigrette in a large bowl. Toss to coat. Divide between 2 plates.
Top with the steak.
NOTE 1: Chicken Variation Substitute 8 ounces chicken tenders for the steak. Cook through, 3 to 4 minutes per side.
NOTE 2: Shrimp Variation Substitute 8 ounces cooked, peeled shrimp for the steak (omit Step 1).
DIETARY EXCHANGES: 3 vegetable, 4 lean meat (1 cabrohydrate serving).
SESAME TAMARI VINAIGRETTE DIRECTIONS:.
Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated. Transfer to a jar and refrigerate.

Nutrition Facts : Calories 417.6, Fat 19.2, SaturatedFat 4.9, Cholesterol 78.2, Sodium 1056.2, Carbohydrate 28.1, Fiber 5.5, Sugar 17.3, Protein 34.1

EDAMAME SALAD

Edamame Salad image

This salad combines healthy veggies with a minimal amount of oil, without losing any of it's flavor.

Provided by dawnie2u

Categories Soy/Tofu

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb frozen shelled edamame
3 cups frozen petite corn kernels
1 chopped red bell pepper
3/4 cup sliced green onion
1/2 cup finely chopped red onion
1/4 cup chopped fresh Italian parsley
2 tablespoons marjoram or 2 tablespoons basil
1/3 cup fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper

Steps:

Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.
Combine edamame, corn, red bell pepper, green onion, red onion, parsley, and oregano.
In a large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

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