Edamame Bean Salad Recipes

EDAMAME BEAN SALAD

Edamame Bean Salad image

A quick and simple plant-based, vegan salad that is great at room temperature or cold. I make this protein-packed dish for my kids' school lunch 2 to 3 times a month. I sometimes use small white beans when out of garbanzos, and add avocado and/or cooked quinoa, tomato, or cucumber to change it up or stretch it. It is great for picnics, potlucks, and kids' school lunches, and can be side or main dish, served on a bed of spinach, or in a wrap.

Provided by Amber Matus

Categories Salad Beans Black Bean Salad Recipes

Time 35m

Yield 12

Number Of Ingredients 10

Ingredients

1 (16 ounce) package frozen corn
1 sweet onion, diced
1 (16 ounce) package frozen shelled edamame (green soybeans)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (12 ounce) jar roasted red peppers, drained and chopped
1 teaspoon smoked sea salt
1 teaspoon ground cumin
¼ cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice

Steps:

Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 26.1 g, Fat 3.4 g, Fiber 6.4 g, Protein 9.9 g, SaturatedFat 0.4 g, Sodium 462.4 mg, Sugar 2.6 g

QUICK EDAMAME SALAD

Quick Edamame Salad image

Nice fresh salad for summer that's a little different from the norm. The seasonings can be adjusted to taste, these are just rough guesses since I usually just add till it tastes good.

Provided by Allison

Categories Salad Beans Black Bean Salad Recipes

Time 10m

Yield 16

Number Of Ingredients 12

Ingredients

1 (16 ounce) package frozen shelled edamame (green soybeans), thawed
1 (16 ounce) package frozen sweet corn, thawed
1 (16 ounce) package frozen sweet peas, thawed
1 (12 ounce) can black beans, drained and rinsed
½ red onion, minced
¼ cup olive oil, or to taste
¼ cup red wine vinegar, or to taste
½ teaspoon salt
½ teaspoon dried parsley
¼ teaspoon ground black pepper
¼ teaspoon dried basil
¼ teaspoon garlic powder

Steps:

Mix edamame, corn, peas, black beans, and red onion in a large bowl.
Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
Chill in refrigerator at least 30 minutes before serving.

Nutrition Facts : Calories 138.5 calories, Carbohydrate 16.7 g, Fat 5.7 g, Fiber 4.5 g, Protein 7.2 g, SaturatedFat 0.8 g, Sodium 185.5 mg, Sugar 2.6 g

EDAMAME-BLACK BEAN SALAD

Edamame-Black Bean Salad image

Relish this balsamic vinaigrette flavored edamame, Progresso® black beans and veggie salad - ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 5

Number Of Ingredients 9

Ingredients

1 bag (12 oz) frozen shelled edamame
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 medium plum (Roma) tomatoes, chopped
1 medium bell pepper, chopped (1 cup)
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh cilantro or flat-leaf parsley
1/2 cup balsamic vinaigrette dressing
1/4 teaspoon salt
1/4 teaspoon cracked black pepper

Steps:

In 2-quart saucepan, cook edamame according to package directions; drain and rinse with cold water.
In large bowl, toss edamame with remaining ingredients. Serve immediately or refrigerate until serving.

Nutrition Facts : Calories 290, Carbohydrate 26 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 11 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 g

EDAMAME-BEAN SALAD

Edamame-Bean Salad image

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.

Provided by Rambling Rose

Categories Soy/Tofu

Time 25m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

Use unsalted ingredients when possible, otherwise, rinse well to get rid of excess salt.
Put 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.
Cut up red pepper into small cubes, set aside.
Pour 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).
Empty cans of beans into colander, rinse well with cold water until it runs clear and shake off excess water.
Pour beans into dish with edamame and corn.
Add cut red pepper to dish.
Add fresh dill to taste (I cut up with scissors).
Add lime juice and Italian dressing, reduce dressing to cut back on salt, fat.
Season to taste with ground pepper.
Optional: Add a chopped avocado for a richer-tasting dish.
Serve immediately or even better, chill before serving.

EDAMAME BEAN SALAD

Edamame Bean Salad image

Not your ordinary bean salad! The flavour and veggie combination are outstanding. (from a friend, modified from another web site) chill time not included in cook time.

Provided by Derf2440

Categories Soy/Tofu

Time 15m

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

1 cup edamame, shelled, cooked and cooled
2 cups cooked shrimp, chopped (I used small whole shrimp) (optional)
1 (19 ounce) can cannellini beans, drained and rinsed (any white bean works, I used romano beans)
1 cup cherry tomatoes, halved
2 tablespoons red onions, chopped
1/2 cup cilantro, chopped (or parsley)
1/3 cup fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt (to taste)

Steps:

Combine edamame, shrimp if using, beans, tomatoes and onion in a large bowl, mix well and set aside.
In a separate bowl, whisk together the remaining ingredients; pour over the edamame mixture and toss gently to combine.
Chill for at least 1 hour.

Nutrition Facts : Calories 260.4, Fat 6.6, SaturatedFat 0.9, Sodium 249.4, Carbohydrate 35.7, Fiber 9.5, Sugar 1.6, Protein 17.5

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