Edamame Three 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

EDAMAME, KIDNEY BEAN & CHICK PEA SALAD RECIPE - (4.5/5)

Edamame, kidney bean & chick pea salad Recipe - (4.5/5) image

Provided by corvettemary

Number Of Ingredients 8

Ingredients

2 C. frozen sweet soybeans (edamame)
1 15 oz. can kidney beans, rinsed & drained
1 15 oz. can garbanzo beans (chickpeas)rinsed and drained
1/2 C. thinly sliced red onion
1/2 C. chopped fresh cilantro
1/4 C. olive oil
1 t. finely shredded lime peel
1/4 C. lime juice

Steps:

Thaw & drain soybeans in colander, rinse with cold water. In large bowl combine soybeans, kidney beans, garbanzo beans, onion & cilantro. In a small bowl whisk together oil, lime peel, lime juice & 1/2 t. salt. Pour over bean mixture and toss to coat. Cover and refrigerate at least 3 hours and up to 24 before serving. Stir well before serving.

THREE BEAN SALAD

Three Bean Salad image

This dish is the equivalent of a compulsion I have upon receiving a compliment on an article of my clothing: I just have to say that it was only twenty dollars, on sale, and I am so proud of how cheap it is. My husband finds this humiliating. It's the same concept here: people will devour this dish, exclaiming how delicious it is, and you won't be able to stop yourself from telling them how little work it was. You really should just smile and accept the compliments: there's something incredibly satisfying about a dish that sings without your even trying. I think the key is the raw garlic and rosemary: they give an unexpected kick to familiar flavors.

Provided by Food Network

Categories main-dish

Time 10m

Yield 6 servings

Number Of Ingredients 11

Ingredients

One 15-ounce can black beans (about 1 1/2 cups), drained and rinsed
One 15-ounce can cannellini beans (about 1 1/2 cups), drained and rinsed
1 1/2 cups shelled edamame beans, cooked according to package instructions or defrosted
1 1/2 cups diced cucumbers
1/2 cup diced shallots
1/2 cup roughly chopped parsley
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons finely chopped rosemary
2 garlic cloves, finely chopped or grated
1 teaspoon kosher salt

Steps:

Combine all ingredients in a bowl and toss well to coat. Serve.

THREE-BEAN SALAD

Three-Bean Salad image

Categories Bean Citrus Garlic Herb Onion Vegetable Side Quick & Easy Spice Celery Vegan Cilantro Gourmet Sugar Conscious

Yield Makes 6 (side dish) servings

Number Of Ingredients 12

Ingredients

1 1/2 cups frozen shelled edamame (8 ounces)
1/4 cup olive oil
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can black-eyed peas, drained and rinsed
1/2 cup chopped red onion
2 cups thinly sliced celery
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon finely chopped garlic
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Steps:

Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.

THREE-BEAN SALAD (EDAMAME, BLACK BEANS & BLACK-EYED PEAS)

Three-Bean Salad (Edamame, Black Beans & Black-Eyed Peas) image

This is a delicious, easy, and fresh-tasting update on a classic salad I adapted from "Gourmet Magazine" (March 2007). It's a great side dish that would compliment most meats and fish. If you want this as a main dish, add some crumbled feta. Recipe requires at least 10 minutes marinating time (and more is even better). It's a great do-ahead or single person recipe as it makes great leftovers!

Provided by blucoat

Categories Soy/Tofu

Time 25m

Yield 6 side dish servings

Number Of Ingredients 12

Ingredients

1 1/2 cups frozen shelled edamame (8 ounces)
2 -4 tablespoons olive oil (adjust to your taste)
1 teaspoon ground cumin
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can black-eyed peas, drained and rinsed or 1 (15 ounce) can garbanzo beans
1/2 cup chopped red onion
2 cups thinly sliced celery or 2 cups chopped cucumbers
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon finely chopped garlic
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Steps:

Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.

EDAMAME THREE-BEAN SALAD

Edamame Three-Bean Salad image

this is one of my many favourite recipes from the "skinny b**** in the kitch" cookbook. i like to add a little bit of garlic even though the recipe doesn't call for it.

Provided by devians

Categories Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder (optional personal add on)
3 tablespoons extra virgin olive oil
1/2 cup corn (rinsed under cold water to thaw if frozen)
1 cup shelled edamame
1 (15 -16 ounce) can red kidney beans, drained & rinsed
1 (15 -16 ounce) can garbanzo beans, drained & rinsed
2 scallions, cut into 1/2 inch slices
1/2 red bell pepper, cut into 1/2 inch dice
2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley for every tablespoon of fresh)
2 tablespoons chopped fresh basil (or 1 teaspoon dried basil for every tablespoon of fresh)

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.

Nutrition Facts : Calories 316.6, Fat 11.1, SaturatedFat 1.4, Sodium 425.8, Carbohydrate 40.9, Fiber 10.9, Sugar 1.4, Protein 15.9

EDAMAME THREE-BEAN SALAD, SKINNY BITCH IN THE KITCHEN

Edamame Three-bean Salad, Skinny Bitch in the Kitchen image

Easy, delicious and healthy Edamame Three-bean Salad, Skinny Bitch in the Kitchen recipe from SparkRecipes. See our top-rated recipes for Edamame Three-bean Salad, Skinny Bitch in the Kitchen.

Categories Appetizers / Soups / Salads Vegan Vegan Appetizers / Soups / Salads Salad Appetizers / Soups / Salads Salad

Yield 8

Number Of Ingredients 13

Ingredients

2 T red wine vinegar
1 t Dijon mustard
1/2 t fine sea salt
1/4 t pepper
3 T extra virgin olive oil
1 ear of corn or 1/2 c frozen corn (rinsed under cold water to thaw)
1 c shelled soy beans (edamame)
1 15.5 oz can red kidney beans, drained and rinsed
1 15.5 oz can garbanzo beans, drained and rinsed
2 scallions, cut into 1/2 inch slices
1/2 red bell pepper
2 T chopped fresh Italian parsley
2 T chopped fresh cilantro, basil, or combination

Steps:

8 servings
In a small bowl, whisk together the red wine vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil and set aside.
Cut the kernels off the ear of corn and place them in a large bowl. Stir in the soy beans, garbanzo beans, scallions, bell pepper, parsley, and cilantro and/or basil. Gently toss in the dressing.

Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories

PECORINO AND BEAN SALAD

Pecorino and Bean Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 6m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons finely chopped fresh rosemary leaves
2 cups (9 ounces) shelled edamame beans
1 (15-ounce) can cannellini beans, drained and rinsed
5 ounces pecorino, cut into 1/2-inch chunks
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon finely ground black pepper

Steps:

In a small, nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat and stir in the rosemary. Set aside.
Combine the edamame beans, cannellini beans, cheese, parsley, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated.

QUICK AND EASY EDAMAME SALAD

Quick and Easy Edamame Salad image

This salad is high in protein and healthy. A great side dish or stand-alone as a healthy lunch to bring to work. Sesame-ginger dressing is available at most supermarkets and Japanese restaurants.

Provided by Groove1

Categories Salad Beans Three Bean Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 7

Ingredients

3 cups hulled edamame
1 (15.5 ounce) can black beans, rinsed and drained
¾ cup frozen corn, thawed
½ cup diced red onion
½ cup diced red bell pepper
2 tablespoons ginger sesame dressing, or to taste
2 teaspoons salt

Steps:

Combine edamame, black beans, corn, red onion, red pepper, ginger sesame dressing, and salt in a bowl; stir until well mixed. Place in the refrigerator until ready to serve.

Nutrition Facts : Calories 89.2 calories, Carbohydrate 14.2 g, Fat 2.3 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 837.8 mg, Sugar 1.6 g

SALAD WITH BLACK BEANS AND EDAMAME

Salad with Black Beans and Edamame image

A simple salad with black beans, garbanzo beans, corn and edamame! Three bean salad takes on a whole new meaning!

Provided by Tanya Schroeder

Categories Sides

Time 10m

Number Of Ingredients 13

Ingredients

12 oz cooked edamame
1 15 oz can black beans rinsed and drained
1 15 oz can garbanzo beans rinsed and drained
1 15 oz corn, drained
1/2 cup diced yellow popper
1/2 diced orange bell pepper
1/3 cup chopped onion
1/4 cup chopped cilantro
1/2 cup olive oil
1/3 cup lime juice
1 clove garlic minced
1 teaspoon cumin
1/2 teaspoon salt

Steps:

In a bowl combine all beans, corn, peppers, onions and cilantro. In a small bowl, combine oil, juice, cumin, garlic and salt. Stir with a whisk. Pour over beans and stir. Refrigerate until ready to serve.

Nutrition Facts : Calories 236 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12 grams fat, Fiber 7 grams fiber, Protein 9 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 315 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

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EDAMAME SALAD - THE VIEW FROM GREAT ISLAND

2019-03-01 Edamame beans are an important source of plant based protein. They’re a complete protein, meaning they are a good substitute for animal proteins like meat …
From theviewfromgreatisland.com
3.3/5 (46)
Category Salad
Cuisine American, Asian
Estimated Reading Time 6 mins

Defrost the edamae beans by putting them in a strainer and running under cold water. You can set the strainer in a large bowl and allow the water to fill up and cover the beans if you like. Just let them rinse or soak until they're no longer icy. Drain well and then dry gently on a clean kitchen towel. Put them in a large salad bowl.
Add the rest of the slaw ingredients to the bowl and toss well with enough dressing to moisten the whole salad without drowning it. Serve with a final shower of sesame seeds.
Mix up the dressing and feel free to adjust any of the ingredients to your taste, this is just a starting point.

Edamame Three Bean Salad Recipes

EDAMAME BEAN SALAD

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EDAMAME THREE-BEAN SALAD

this is one of my many favourite recipes from the "skinny b**** in the kitch" cookbook. i like to add a little bit of garlic even though the recipe doesn't call for it.

EDAMAME THREE-BEAN SALAD, SKINNY BITCH IN THE KITCHEN

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PECORINO AND BEAN SALAD

QUICK AND EASY EDAMAME SALAD

This salad is high in protein and healthy. A great side dish or stand-alone as a healthy lunch to bring to work. Sesame-ginger dressing is available at most supermarkets and Japanese restaurants.

SALAD WITH BLACK BEANS AND EDAMAME

A simple salad with black beans, garbanzo beans, corn and edamame! Three bean salad takes on a whole new meaning!

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