EDAMAME AND MINT SALAD
Sweet edamame is a smart and hearty substitute for English peas in this fresh and minty salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Cook edamame according to package instructions. Drain and toss with butter and spinach; season with salt and pepper. Let cool slightly and add mint.
Nutrition Facts : Calories 144 g, Fat 9 g, Fiber 5 g, Protein 8 g, SaturatedFat 4 g
EDAMAME AND CORN SALAD
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
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
10 BEST WAYS TO USE EDAMAME (+ RECIPE COLLECTION)
These easy edamame recipes are so good I bet even edamame-haters will want seconds. From spicy pods to creamy hummus, these are too good to miss.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious edamame recipe in 30 minutes or less!
Nutrition Facts :
ROASTED EDAMAME SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
- Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.
ESCAROLE AND EDAMAME SALAD
Categories Salad Leafy Green Soy Appetizer Vegetarian Quick & Easy Winter Escarole Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook edamame in a 3-quart pot of boiling salted water 5 minutes. Drain in a sieve and rinse under cold running water to stop cooking. Drain edamame again and pat dry.
- Whisk together vinegar, sugar, salt, and pepper in a small bowl until sugar and salt are dissolved. Add oil in a slow stream, whisking until combined.
- Toss together edamame, escarole, and mint in a large bowl. Add cheese and drizzle salad with dressing, then toss again. Serve immediately.
SUMMER CORN & EDAMAME SUCCOTASH SALAD
A super simple summer salad with the sweet crunch of corn, juicy tomatoes, and the protein-punch of edamame.
Provided by Kare for Kitchen Treaty
Categories Salad
Time 16m
Number Of Ingredients 9
Steps:
- Set a large pot of water over high heat. Bring to a boil. Carefully add the corn cobs. Boil for three minutes. Remove with tongs and set aside to cool a bit. Add the edamame. Cook for three minutes. Drain and let cool for a bit.
- Cut the corn kernels off the cob (I set it on end and use a large, sharp chef's knife. Be careful!) Add them to the bowl along with the cooled edamame. Add the cherry tomatoes, onion, and basil.
- Drizzle in the olive oil and vinegar. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Toss well. Taste and add additional salt and pepper if desired. Serve immediately or refrigerate until ready to serve. Keeps well for 2-3 days in the refrigerator.
Nutrition Facts : ServingSize 1 cup, Calories 93 kcal, Sugar 4 g, Sodium 305 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 7 g, Fiber 1 g, Protein 1 g
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- Defrost the edamae beans by putting them in a strainer and running under cold water. You can set the strainer in a large bowl and allow the water to fill up and cover the beans if you like. Just let them rinse or soak until they're no longer icy. Drain well and then dry gently on a clean kitchen towel. Put them in a large salad bowl.
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