*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.
I love anything easy and this was not only easy easy easy it was delicious! I love herbs so I added about a 1/2 cup of fresh basil and 1/2 cup of parsley and used green onion instead of the red. I used about 3/4 cup of rice vinegar and about 1/4 cup of olive oil. I read some of the other reviews and tailored the recipe from there. My issue was defrosting the bags so next time I'll buy in advance and set it out on the counter for the day. I also had a hard time finding the shelled edamame but found two bags of Pict Sweet finally. This makes a LOT and it was awesome as lunch the next day! Would be good with chick peas as well and I bet fresh mint would be awesome in it!
This has become a house favorite! We add extra soybeans for more crunch! Watch out on the oil or it feels like you are constantly wearing lip gloss. I added more herbs then recommended for more POP. This recipe makes A LOT of food. I used a very large bowl and it was just enough room. I would make this again and have passed this recipe on to friends.:)
Great salad I make this often!. Once I divided the salad portion in two and did half with this dressing and half with just lime cumin and salt. I love both always have a hard time deciding which one to make but I actually think the lime and cumin one is best. if you do this one here are a few tips: Thanks to other reviewers I went easy on the oil used less than 3 Tbsp and it seemed just right. It looks great especially if you add red pepper or tomato for another colour plus the tomatoes really add to the salad. I used fresh garlic instead of powder added about 1 tsp oregano and omitted parsley because I don't care for it. It is even better the next day!
OMG this is so good and I love edamame and eat it all the time. I didn't have the peas so I omitted them. Used canned corn drained & rinsed black beans drained & rinsed half a sweet onion chopped up. EV olive oil red wine vinegar salt pepper oregano basil parsley & minced garlic (in a jar) all to taste. And this is definitely a keeper. Delicious. Even my 10-year-old and 14-year-old like it. Thank you for the recipe!
Made this salad as I was looking for a way to use a bag of frozen edamame & had most of the ingredients on hand...WOW YUMMMMMM!!! Used green onions instead of red & omitted parsley as I had none. Let it marinate overnight. I can't stay out of it it's soooooo good yet so simple & easy. Can't wait to take it for lunches this week. Thank you Allison!!:)
I omit the corn and prefer to lightly saute the onions as it is a little too much with the fresh onions. I also use sesame oil and a little more garlic for more asiatic flavor. My husband and I love it and it gets even better as the flavors blend overnight.
When this recipe is followed exactly this is a good safe recipe and reminds me of a bean salad. Definitely worth making again. After tasting I personally add more of every spice/herb and onion and wish I had put less than 1/4 cup vinegar. I will experiment in the future with another additive feta cheese or bacon maybe?
This recipe was just okay. I have made other bean salads that definitely had more flavour. I feel like it needs more to the dressing so if you're going to try this try some of the other reviewers' suggestions...
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