Rating: 4.54 stars
24 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A sweet and tangy combination of protein-filled beans and flavorful veggies. This salad tastes better when left refrigerated overnight or longer but can be eaten immediately.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

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Nutrition Facts

239 calories; protein 3.2g; carbohydrates 30.1g; fat 12.5g; cholesterol 1.3mg; sodium 250.8mg. Full Nutrition
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Reviews (23)

Most helpful positive review

Rating: 4 stars
03/24/2015
I made this recipe exactly as written with exception of peppers (we don't care for them and I feel they overpower). The only thing that I think the recipe needs (that isn't written) is it needs to sit for AT LEAST a day. I will make again - 2 days before. I will add the cranberries the day before and the sunflower seeds the day we eat it. Flavors go great together! Read More
(7)
24 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/24/2015
I made this recipe exactly as written with exception of peppers (we don't care for them and I feel they overpower). The only thing that I think the recipe needs (that isn't written) is it needs to sit for AT LEAST a day. I will make again - 2 days before. I will add the cranberries the day before and the sunflower seeds the day we eat it. Flavors go great together! Read More
(7)
Rating: 5 stars
02/07/2016
This recipe is really good as it is, but it's also great with other favorites added to it. I added chopped walnuts and chia seeds. The amount of dressing can be cut in half. Otherwise, there is a lot of it at the bottom of the bowl. Read More
(4)
Rating: 4 stars
03/30/2015
I will cut the ingrediants for the dressing in half next time as it was a little too much for me but the overall recipe is delicious! Read More
(2)
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Rating: 5 stars
06/21/2014
Surprisingly tasty! Read More
Rating: 5 stars
09/08/2019
Love all of the ingredients and made it 2 times now. The first time I didn’t put the cranberries in-the second time I did. The outcome of the first try was ok but the flavors needed to sink in. After reading other reviews, the second time I mixed everything together and let it sit in the fridge for 24 hours. THAT is the key to this salad!! It was absolutely phenomenal and all the veggies were still crunchy. I mixed it around a couple of times too while it sat. I did not use the sunflower seeds either time. Very colorful salad with lots of flavor! Will certainly make again! Read More
Rating: 3 stars
02/08/2021
Quite nice. I would reduce the amount of red onion to 1/4 cup and perhaps use two spring onions instead. I used 1/4 cup, not 1/3 of vinegar, and olive oil and l suggest reducing the honey slightly. I would actually reduce the vinegar to less than 1/4 cup. Then taste it and add more if you want to. Read More
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Rating: 5 stars
07/27/2017
Delicious! Read More
Rating: 5 stars
11/06/2016
Great recipe and so easy to make! I will definitely be making again. Read More
Rating: 5 stars
01/25/2020
I took advice and let it meld together for 24 hours. This is my new favorite edamame recipe. I ate it with tortilla chips and YUM! Read More