Skinny Green Bean And Edamame Salad Recipes

EDAMAME-BLACK BEAN SALAD

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.

EDAMAME-BEAN SALAD

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 THREE-BEAN SALAD

Steps:

• In a small bowl, whisk together the red wine vinegar, mustard, salt, pepper, garlic (if using), parsley (if using dried), & basil/cilantro (if using dried).
• Cut the kernels off the ear of corn or place the thawed corn in a large bowl.
• Stir in the soy beans (edamame), kidney beans, garbanzo beans, scallions, bell pepper, parsley (if using fresh), & basil/cilantro (if using fresh).
• Gently toss in the dressing.