Edamame Bean Salad

Name: Edamame Bean Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
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; 0.25 cup chopped fresh cilantro; 2 tablespoons freshly squeezed lime juice

4.6

(39)

28 Reviews

11 Photos

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.

Recipe by Amber Matus

Published on March 22, 2012

11

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

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

Directions

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.

Cook's Note:

Optional additions include diced ripe avocados, cooked quinoa, diced and seeded cucumber, diced sun-dried tomatoes, fresh diced tomatoes, or a can of diced fire-roasted tomatoes.

Nutrition Facts (per serving)

164	Calories
3g	Fat
26g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 164
% Daily Value *
Total Fat 3g	4%
Saturated Fat 0g	2%
Sodium 462mg	20%
Total Carbohydrate 26g	9%
Dietary Fiber 6g	23%
Total Sugars 3g
Protein 10g
Vitamin C 33mg	164%
Calcium 104mg	8%
Iron 5mg	25%
Potassium 493mg	10%

* 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.