Quick Edamame Salad

4.6
(52)

This summer edamame salad recipe is a little different from the norm. The fresh seasonings can be adjusted to taste — these are just rough guesses since I usually just add till it tastes good.

2
2
Prep Time:
10 mins
Total Time:
10 mins
Servings:
16

Ingredients

  • 1 (16 ounce) package frozen shelled edamame (green soybeans), thawed

  • 1 (16 ounce) package frozen sweet corn, thawed

  • 1 (16 ounce) package frozen sweet peas, thawed

  • 1 (12 ounce) can black beans, drained and rinsed (Optional)

  • ½ red onion, minced

  • ¼ cup olive oil, or to taste

  • ¼ cup red wine vinegar, or to taste

  • ½ teaspoon salt

  • ½ teaspoon dried parsley

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon dried basil

  • ¼ teaspoon garlic powder

Directions

  1. Mix edamame, corn, peas, black beans, and red onion in a large bowl.

  2. Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.

  3. Chill in the refrigerator at least 30 minutes before serving.

Tips

Defrost frozen vegetables in the fridge so that they remain cold and don't get too soggy.

If halving the recipe, use 10-ounce bags of corn and peas and keep the full bag of edamame.

Nutrition Facts (per serving)

139 Calories
6g Fat
17g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 139
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 4%
Sodium 186mg 8%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 16%
Total Sugars 3g
Protein 7g
Vitamin C 16mg 80%
Calcium 72mg 6%
Iron 2mg 11%
Potassium 348mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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