Edamame And Blueberry Salad Recipe 445 Food

EDAMAME SALAD

Steps:

• Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.
• Combine edamame, corn, red bell pepper, green onion, red onion, parsley, and oregano.
• In a large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

EDAMAME SALAD WITH WASABI DRESSING

Steps:

• Place frozen shelled edamame in a microwave-safe bowl with 2 tablespoons of water. Cover and cook on high for 6 to 8 minutes, stirring halfway through cooking time, When finished cooking, let sit covered for 1 minute. Transfer edamame to a bowl of ice water for 2 to 3 minutes. Drain.
• In a medium bowl, combine remaining vegetables. Add edamame when finished cooling and toss to combine.
• In a small bowl, combine salad dressing, wasabi, and soy sauce. Pour over salad and toss to combine.

EDAMAME SALAD

Steps:

• Part boil edamame and drain. In a bowl, whisk together olive oil, lemon zest, lemon juice and salt and pepper.
• Add edamame to bowl and mix. To serve, add shaved pecorino cheese and roughly chopped mint.

ROASTED EDAMAME SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
• Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

EDAMAME AND BLUEBERRY SALAD RECIPE - (4.4/5)

Steps:

• In small bowl, whisk together olive oil, blueberry juice, agave nectar, syrup, rice vinegar, mustard, lemon juice, salt and pepper. Set aside. Cook edamame according to package directions; drain. Toss warm edamame with dressing and set aside for 20 minutes. After edamame has cooled, toss edamame, blueberries, basil and mint in large bowl; season with salt and pepper.

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.

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.

EDAMAME SALAD WITH CRANBERRIES, FETA, AND BASIL

Steps:

• Bring a small pan of water to a boil; remove from heat. Place cranberries in the water and let sit for 5 minutes. Drain well and set aside.
• Place edamame in a pot of salted water and bring to a boil; cook for 5 minutes. Drain and rinse under cold water to stop the cooking process. Pat edamame dry.
• Toss edamame, cranberries, basil, olive oil, and pepper together. Season with salt and gently stir in feta.