Best Edamame Bean Salad Recipes

EDAMAME BEAN SALAD

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.

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

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-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.

BLACK BEAN, EDAMAME AND WHEAT BERRY SALAD

Steps:

• Combine water and wheat berries in saucepan. Bring to boil. Reduce heat,cover and simmer for 55 minutes or until tender.
• Place in strainer and run cool water over.
• Combine with rest of ingredients and refrigerate.

BLACK BEAN, EDAMAME AND WHEATBERRY SALAD

Steps:

• Combine water and wheatberries in a medium saucepan and bring to a boil. Reduce heat, cover and simmer 55 minutes or until wheatberries are tender. Place in a fine mesh strainer and run under cold water to cool quickly. Drain. Combine the wheatberries with the remaining ingredients in a bowl. Serve immediately or cover and refrigerate for up to 8 hours in advance.

BLACK BEAN, EDAMAME AND WHET BERRY SALAD

Steps:

• Combine water and wheat in a medium saucepan; bring to a boil. Reduce heat, cover and simmer 55 min or until tender. Place in strainer and run cold water over to cool, drain. Combine with other ingredients. Serve immediately or cover with plastic wrap and refrigerate up to 8 hours.

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.

EDAMAME AND BEAN SALAD WITH SHRIMP AND FRESH SALSA

Steps:

• Cook edamame according to package directions (they can be cooked in microwave in minutes). Drain and rinse with cold water.
• Combine edamame, shrimp, cannellini beans, cherry tomatoes, onion and jalapeño pepper.
• Combine cilantro, lime juice, olive oil, and salt, stirring with a whisk.
• Drizzle over edamame mixture, and toss gently to combine; cover and chill.

CORN, EDAMAME AND BEAN SALAD

Steps:

• 1. Mix together all ingredients, taste for salt and pepper.
• 2. Chill for at least one hour before serving.

EDAMAME & LIMA BEAN SALAD RECIPE - (4.4/5)

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

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.

SKINNY GREEN BEAN AND EDAMAME SALAD

Steps:

• Prepare balsamic dressing by combining the 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons red wine vinegar, and 1/4 cup lightly packed fresh basil leaves in a blender. Blend until smooth.
• Prepare green beans and edamame according to package directions. Drain; combine in a large bowl. Cool to room temperature, then add tomatoes. Drizzle with half of the dressing; toss gently to coat.
• Meanwhile, in a small bowl, combine feta cheese and yogurt; use a fork to mash into paste. Add basil and garlic; mash to blend. Season with half of the salt and half of the pepper. Set aside.
• Spread feta mixture on bread slices. Place slices on serving plates. Mound green bean mixture on top of bread slices. Drizzle with remaining dressing and season with remaining salt and pepper. Sprinkle with basil leaves.