EDAMAME BEAN SALAD
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.
Provided by Amber Matus
Categories Salad Beans Black Bean Salad Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 26.1 g, Fat 3.4 g, Fiber 6.4 g, Protein 9.9 g, SaturatedFat 0.4 g, Sodium 462.4 mg, Sugar 2.6 g
ASIAN-STYLE 3 BEAN SALAD
Provided by Ellie Krieger
Categories side-dish
Time 34m
Yield 8 (3/4 cup) servings
Number Of Ingredients 10
Steps:
- Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.
- In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.
ASIAN-STYLE THREE BEAN SALAD
By Ellie Krieger, as featured in her book "The Food You Crave" and also in Fitness Magazine. Three-bean salad gets an exciting Asian twist, made with a trio of legumes all commonly used in the Far East: green beans, edamame and black beans. The dressing is sweet and tangy just as in the traditional recipe, but this one, inspired by Chinese duck sauce, gets its sweetness from apricot preserves and has a zingy hint of fresh ginger.
Provided by FLKeysJen
Categories Soy/Tofu
Time 29m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put the green beans and frozen edamame into a steamer basket and steam for 4 minutes. Drain well, then transfer to a large bowl and refrigerate for at least 15 minutes.
- In a small bowl, whisk together oil, vinegar, apricot preserves, sugar, and ginger.
- Add the black beans and scallions to the green bean mixture and drizzle with dressing; toss to coat and season with salt.
- Serve at room temperature or chilled.
THREE-BEAN SALAD (EDAMAME, BLACK BEANS & BLACK-EYED PEAS)
This is a delicious, easy, and fresh-tasting update on a classic salad I adapted from "Gourmet Magazine" (March 2007). It's a great side dish that would compliment most meats and fish. If you want this as a main dish, add some crumbled feta. Recipe requires at least 10 minutes marinating time (and more is even better). It's a great do-ahead or single person recipe as it makes great leftovers!
Provided by blucoat
Categories Soy/Tofu
Time 25m
Yield 6 side dish servings
Number Of Ingredients 12
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.
EDAMAME THREE-BEAN SALAD
this is one of my many favourite recipes from the "skinny b**** in the kitch" cookbook. i like to add a little bit of garlic even though the recipe doesn't call for it.
Provided by devians
Categories Beans
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the red wine vinegar, mustard, salt, pepper, garlic (if using), parsley (if using dried), & basil/cilantro (if using dried).
- Cut the kernels off the ear of corn or place the thawed corn in a large bowl.
- Stir in the soy beans (edamame), kidney beans, garbanzo beans, scallions, bell pepper, parsley (if using fresh), & basil/cilantro (if using fresh).
- Gently toss in the dressing.
Nutrition Facts : Calories 316.6, Fat 11.1, SaturatedFat 1.4, Sodium 425.8, Carbohydrate 40.9, Fiber 10.9, Sugar 1.4, Protein 15.9
EDAMAME-BEAN SALAD
This recipe is easy and healthy, a good side dish or a main course for lunch. Vegetarian. Inspired by an edamame salad in the salad bar at my grocery store. It looked but didn't taste good, so I decided to make one that did.
Provided by Rambling Rose
Categories Soy/Tofu
Time 25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Use unsalted ingredients when possible, otherwise, rinse well to get rid of excess salt.
- Put edamame in microwave-safe covered dish (I use pyrex glass 2 QT dish), add a few tablespoons of water, cook for 4 mins or as per directions.
- Cut up red pepper into small cubes, set aside.
- Pour cooked edamame and can of corn into colander, rinse with cold water to chill, shake off excess water, and pour into serving dish (I use same glass dish).
- Empty cans of beans into colander, rinse well with cold water until it runs clear and shake off excess water.
- Pour beans into dish with edamame and corn.
- Add cut red pepper to dish.
- Add fresh dill to taste (I cut up with scissors).
- Add lime juice and Italian dressing, reduce dressing to cut back on salt, fat.
- Season to taste with ground pepper.
- Optional: Add a chopped avocado for a richer-tasting dish.
- Serve immediately or even better, chill before serving.
THREE-BEAN SALAD
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.
EDAMAME BEAN SALAD
Not your ordinary bean salad! The flavour and veggie combination are outstanding. (from a friend, modified from another web site) chill time not included in cook time.
Provided by Derf2440
Categories Soy/Tofu
Time 15m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Combine edamame, shrimp if using, beans, tomatoes and onion in a large bowl, mix well and set aside.
- In a separate bowl, whisk together the remaining ingredients; pour over the edamame mixture and toss gently to combine.
- Chill for at least 1 hour.
Nutrition Facts : Calories 260.4, Fat 6.6, SaturatedFat 0.9, Sodium 249.4, Carbohydrate 35.7, Fiber 9.5, Sugar 1.6, Protein 17.5
QUICK EDAMAME SALAD
Nice fresh salad for summer that's a little different from the norm. The seasonings can be adjusted to taste, these are just rough guesses since I usually just add till it tastes good.
Provided by Allison
Categories Salad Beans Black Bean Salad Recipes
Time 10m
Yield 16
Number Of Ingredients 12
Steps:
- Mix edamame, corn, peas, black beans, and red onion in a large bowl.
- Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
- Chill in refrigerator at least 30 minutes before serving.
Nutrition Facts : Calories 138.5 calories, Carbohydrate 16.7 g, Fat 5.7 g, Fiber 4.5 g, Protein 7.2 g, SaturatedFat 0.8 g, Sodium 185.5 mg, Sugar 2.6 g
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5/5 (3)Total Time 20 minsCategory SaladCalories 223 per serving
- Bring a large pot of water to the boil, and salt generously. Add the edamame, and boil for about 5 minutes, or whatever time is indicated on your package. Drain well, and set aside.
- In a small bowl whisk together the rice vinegar, sesame oil, soy sauce, ginger, garlic, and honey to make the dressing.
- In a large bowl combine the edamame, diced pepper, tomatoes, cilantro, green onion, and cranberries.
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