Edamame Salsa Recipes

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EDAMAME SALAD



Edamame Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Boil 1 1/2 cups frozen shelled edamame as the label directs; drain and rinse under cold water. Toss with 1 cup each chopped tomato and cucumber, 1 minced red jalapeno and 1/4 cup chopped red onion. Add 1 tablespoon soy sauce, 2 teaspoons each brown sugar, lemon juice, lime juice and mirin or other rice wine, 1 teaspoon each grated ginger and rice vinegar, and 1/2 teaspoon sesame oil. Toss; season with salt and pepper.

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

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

EDAMAME SALAD



Edamame Salad image

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

1 lb frozen shelled edamame
3 cups frozen petite corn kernels
1 chopped red bell pepper
3/4 cup sliced green onion
1/2 cup finely chopped red onion
1/4 cup chopped fresh Italian parsley
2 tablespoons marjoram or 2 tablespoons basil
1/3 cup fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper

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 WITH SESAME SALT



Edamame with Sesame Salt image

Steamed edamame are sprinkled with gomashio, a blend of salt and toasted sesame seeds that can be made at home in a spice grinder.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 3

2 tablespoons toasted sesame seeds
1/2 teaspoon coarse salt
1 pound frozen edamame, in pods

Steps:

  • Coarsely grind sesame seeds and salt in a spice grinder, then place in a small bowl. (Alternatively, chop sesame seeds and salt together finely.)
  • Fill a large pot fitted with a steamer insert or basket with 2 to 3 inches water. Bring water to a simmer over medium-high heat. Steam edamame, covered, until hot, 3 to 4 minutes. Transfer to a bowl, and sprinkle with sesame-salt mixture. Serve immediately.

EDAMAME SALSA



EDAMAME SALSA image

Categories     Bean

Yield 6

Number Of Ingredients 8

10 oz. shelled edamame
1/4 c. bottled vinaigrette
1 c. roma tomatoes, seeded and diced
1/4 c. diced red onion
1 jalepeno, seeded and diced
2 cloves roasted minced garlic
2 t. chopped basil
2 t. fresh lime juice

Steps:

  • Mix the soy beans and vinaigrette in a bowl. Allow to marinate overnight. Combine remaining ingredients and mix thoroughly. Pour over soy beans and refrigerate until serving.

EDAMAME AND CORN SALSA



Edamame and Corn Salsa image

Found this recipe in a Runners World magazine. Tastes great and is a good source of protein and fiber. I usually serve the salsa with pita chips

Provided by Babs7

Categories     Vegetable

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups edamame, shelled
1 cup corn
3 roma tomatoes, diced
1/4 cup cilantro, chopped
1 garlic clove, crushed
1/2 medium red onion, diced
1 jalapeno chile, seeded and diced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 teaspoons lime juice
salt and pepper

Steps:

  • Combine all ingredients in a bowl.
  • refrigerate for at least two hours.
  • Serve with pita chips or tortilla chips.

Nutrition Facts : Calories 154.9, Fat 7, SaturatedFat 0.9, Sodium 16.6, Carbohydrate 16.6, Fiber 4, Sugar 2.2, Protein 9.6

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