Edamame Fresca Food

EDAMAME FRESCA

Edamame Fresca image

Refreshing edamame salad that's light! Great with barbequed chicken.

Provided by VH

Categories Salad Beans Black Bean Salad Recipes

Time 8h15m

Yield 8

Number Of Ingredients 11

Ingredients

1 small red onion, chopped
2 (12 ounce) packages frozen shelled edamame (green soybeans), thawed
2 (14 ounce) cans black beans, drained and rinsed
1 (14 ounce) can garbanzo beans, drained and rinsed
2 cups seasoned rice vinegar
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons chopped fresh Italian parsley
3 tablespoons grated fresh ginger root
2 tablespoons extra-virgin olive oil
salt and ground black pepper to taste

Steps:

Place red onion in a bowl with enough water to cover; soak about 5 minutes. Drain.
Combine soaked red onion, edamame, black beans, garbanzo beans, rice vinegar, red bell pepper, yellow bell pepper, parsley, ginger root, and extra-virgin olive oil in a large glass bowl, carefully folding to avoid smashing the beans; season with salt and black pepper.
Refrigerate 8 hours or overnight.

Nutrition Facts : Calories 319 calories, Carbohydrate 40.2 g, Fat 10.1 g, Fiber 13.3 g, Protein 19.9 g, SaturatedFat 1.3 g, Sodium 544.6 mg, Sugar 1.4 g

EDAMAME SALAD

Edamame Salad image

This salad combines healthy veggies with a minimal amount of oil, without losing any of it's flavor.

Provided by dawnie2u

Categories Soy/Tofu

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb frozen shelled edamame
3 cups frozen petite corn kernels
1 chopped red bell pepper
3/4 cup sliced green onion
1/2 cup finely chopped red onion
1/4 cup chopped fresh Italian parsley
2 tablespoons marjoram or 2 tablespoons basil
1/3 cup fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper

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 STIR FRY

Edamame Stir Fry image

Make and share this Edamame Stir Fry recipe from Food.com.

Provided by WiGal

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup edamame
2 cups low sodium vegetable broth
2 medium garlic
1 medium summer squash, diced
1/2 medium red pepper, diced
1/4 cup onion, diced
1/2 cup frozen corn
1 tablespoon green chili pepper, from a can, drained & diced
4 teaspoons lemon juice
3/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/16 teaspoon pepper
1 cup red cabbage, thinly sliced

Steps:

In a large saucepan, combine the edamame and vegetable broth.
Bring to a boil over high heat.
Reduce the heat and simmer, partially covered, for 6 to 7 minutes, or until the soybeans are tender.
Drain well.
Heat a medium skillet over medium-low heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame.).
Return the skillet to the heat and cook the garlic for 30 seconds. Stir in the squash, bell pepper, onion, and corn.
Cook for 5 to 7 minutes, or until the vegetables are tender-crisp, stirring occasionally.
Stir in the edamame and remaining ingredients except the cabbage.
Cook for 1 to 2 minutes, or until the mixture is warmed through.
To serve, spoon the mixture into serving bowls and garnish with the cabbage.

Nutrition Facts : Calories 139.3, Fat 4.8, SaturatedFat 0.6, Sodium 162.5, Carbohydrate 17.6, Fiber 4.8, Sugar 3.1, Protein 10.2

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