Fresh Edamame Vegetable Salad Recipes

FRESH EDAMAME VEGETABLE SALAD

Fresh Edamame Vegetable Salad image

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.

Provided by Julesong

Categories Soy/Tofu

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

2 cups shelled edamame beans (frozen and thawed are fine)
1 cup chopped cucumber (peeled or not, it's up to you)
2 tablespoons minced or chopped green bell peppers (or more to taste, I'm not fond of green bell pepper)
1/4 cup chopped red bell pepper
1/4 cup yellow bell pepper
2 tablespoons minced onions
1 scallion, chopped
1/2 cup diced celery
1/2 cup sliced fresh mushrooms
1/2-1 cup carrots or 1/2-1 cup baby asparagus, etc,your choice
2 tablespoons vinegar
1/4 teaspoon balsamic vinegar (optional)
3 tablespoons vegetable oil
2 teaspoons soy sauce
2 teaspoons lemon juice
2 teaspoons dill weed
2 tablespoons sesame seeds

Steps:

Combine the vegetables.
Whisk together dressing ingredients.
Combine vegetables and dressing well, and chill in refrigerator for at least 30 minutes before serving.

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

FRESH VEGETABLE SALAD

Fresh Vegetable Salad image

Make and share this Fresh Vegetable Salad recipe from Food.com.

Provided by Kim7459

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 large cucumbers
1 large green bell pepper
1 large tomatoes
1/2 sweet onion (a whole one if you prefer)
1/4 cup water
1/4 cup white vinegar
1/4 cup cooking oil
2 tablespoons sugar
1/4 teaspoon garlic powder
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/2 teaspoon mccormick 1 step sweet onion & pepper seasoning

Steps:

Wash and peel cucumbers.
Dice cucumbers into 1/2 inch cubes.
Wash green bell pepper and remove seeds.
Dice green bell peppers into 1/2 inch cubes.
Wash tomato and remove core.
Cut tomato into 1/2 inch pieces.
Peel onion and dice into 1/2 inch cubes.
Then mix all vegetables in a bowl.
In a separate bowl mix all the ingredents for the dressing.
Be sure to stir and mix well.
Pour dressing over the vegetables and let stand covered in the refrigerator for about one to two hours.
Then it will be ready to serve.

Nutrition Facts : Calories 193.6, Fat 14, SaturatedFat 1.9, Sodium 153.4, Carbohydrate 17.2, Fiber 2.2, Sugar 11.7, Protein 1.9

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