EDAMAME BEAN SALAD
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
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
EDAMAME & LIMA BEAN SALAD RECIPE - (4.4/5)
Provided by Wewah
Number Of Ingredients 23
Steps:
- 1.For the salad Remove peas from shells and cook in boiling salted water. 2.After 2 to 4 minutes, transfer them to a bath of ice water to stop the cooking process. 3.Repeat step 1 for both the edamame and lima beans. 4.In a large bowl, combine peas, edamame, lima beans, green onions, and charred asparagus. 5.Using a wooden spoon, mix in desired amount of white balsamic vinaigrette. 6.Top with shaved Gruyère cheese. Serve cold. 7.For the asparagus, Preheat oven to 400°F. 8.Line a baking sheet with foil and spray generously with cooking spray. 9.Arrange asparagus in a line (without overlapping) and drizzle olive oil evenly over arrangement. 10. Sprinkle sea salt, fresh ground pepper, and red chili pepper flakes evenly over asparagus. 11. When desired level of charred is achieved (approximately 8 to 12 minutes) remove from oven and set aside. 12. For the dressing, Combine sugar, Dijon mustard, sea salt, fresh ground pepper, cumin, cayenne pepper, and garlic with a fork to create a paste. 13. Using a whisk, mix in the olive oil and white balsamic vinegar. 14. Refrigerate, and use for up to 1 week. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25.
EDAMAME SALAD
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
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.
EDAMAME-BEAN SALAD
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
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.
LIMA BEAN SALAD
Lima beans are almost always on the menu when you visit a traditional Gullah or Low Country soul food restaurant. They've usually been slow-cooked for hours with a smoked turkey leg or ham hock. To be honest, I'm not a huge fan of that way of cooking them, so this salad is my favorite way to serve lima beans. I love the tangy vinaigrette and the colorful crunchy vegetables added to the beans. This is another one of those recipes that gets better the longer it sits in the fridge.
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
- Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
- Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.
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