Edamame Bean Salad


"Quick & simple plant based / vegan salad that is great room temp or cold. I make this protein packed dish for my kids school lunch 2-3 times a month. I sometimes use small white beans when out of garbanzo, and add avocado and/or cooked quinoa, tomato or cucumber to change it up or stretch it."
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20 mins servings
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Original recipe yields 12 servings

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  1. Heat a nonstick frying pan on medium/ high heat until hot. Carefully add frozen corn and cook until charred/golden brown (limit stirring). Add diced onion and cook until translucent. Add edamame, black beans, garbanzo beans, diced roasted red pepper, salt and cumin cooking until heated through. Remove from heat. Add cilantro, lime, brine and any of the optional ingredients you may be using and toss to combine. Serve warm, room temp or chilled. We typically serve it on its own, on a bed of spinach or in a wrap.


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