Quick Edamame Salad Recipe - Allrecipes.com
Quick Edamame Salad Recipe
  • READY IN 10 mins

Quick Edamame Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    10 mins
  • READY IN

    10 mins

Directions

  1. Mix edamame, corn, peas, black beans, and red onion in a large bowl.
  2. Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
  3. Chill in refrigerator at least 30 minutes before serving.
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Footnotes

  • Cook's Notes:
  • Defrost frozen vegetables in the fridge so that they remain cold and don't get too soggy.
  • If halving the recipe, use 10-ounce bags of corn and peas and the keep the full bag of edamame.
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Reviews More Reviews

Aug 21, 2013

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!

 
Nov 08, 2012

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. :)

 
Aug 10, 2012

Very nice. Might add a few more herbs and some fresh garlic next time. Thanks for sharing!

 
May 31, 2014

Great salad! Thanks to other reviewers I went easy on the oil, used less than 3 Tbsp and it seemed just right. Also 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!

 
Feb 05, 2014

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.

 
Sep 07, 2013

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!

 
Feb 21, 2014

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?

 
Dec 26, 2013

Great recipe for a quick, healthy, tasty salad. Be certain to whisk oil and vinegar well to incorporate.

 

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Nutrition

  • Calories
  • 138 kcal
  • 7%
  • Carbohydrates
  • 16.7 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 186 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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