Recipe by ADMATUS
"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."
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1 (16 ounce) package
sweet onion, diced
1 (16 ounce) package
frozen shelled edamame (green soybeans)
1 (15 ounce) can
black beans, rinsed and drained
1 (15 ounce) can
garbanzo beans, drained
1 (12 ounce) jar
roasted red peppers, drained and chopped
smoked sea salt
chopped fresh cilantro
freshly squeezed lime juice
UPDATE: I've been making this frequently - just nice to have for a quick snack and take to work for lunch - so I thought I'd give a try to freezing it in one cup containers - works great - you would never know it wasn't freshly made!! Also - I now cook the edamame and add it to the rest towards the end of cooking time - I found the texture is more satisfying. I also use red onions and add them at the end for that bit of crunch. Another update: I wanted to use up what I still had in the refrigerator so I made quesadillas with it. All I did was add some salsa to the salad and put it with some cheese on a flour tortilla that I painted olive oil onto the outside -folded and baked at 350 for about 10 mins. - turned on the broiler and browned the tops - we LOVED them! LOVED this!! I skipped the garbanzo beans and added quinoa and avocado. This was our first time having edamame and it was a nice experience. Meanwhile I can't wait to try this salad in a wrap with spinach and chicken!! We used gluten free chips and enjoyed it a lot! Also it lasts for quite a few days in the refrigerator - warm or cold - it was a healthy way to start 2014!! Happy New Year and Thanks for the recipe!
Made it exactly to recipe, smoked salt and all. It lacked "kick", so I added a little more of each spice and some diced jalapeno. Still a bit flat, but a good base. Held up well in fridge. Will try again with suggestions to add a grain, but it's not a favorite. Very lovely presentation however - colorful and bright.
This salad is DELICIOUS!!! We ate some right after I made it and straight out of the fridge. We at it with tortilla chips as a dip and my kids LOVED it! I have never made a recipe on here that has not been rated but so glad I did. This is already in the recipe files.
You had me at Edamame! ;) This salad is perfect! Added a little extra lime juice, cilantro, and cumin (personal preference) I also threw in 1 1/2 cups cooked red quinoa. So good. Thanks!
Have made this dish a few times now and it is always a big hit! I am not even a "bean" person and I love it. Stays good for a few days so we use it for lunches, snacks or as a side with dinner. Just wish All Recipes would define what a "serving size" is to go with the calorie count! Otherwise, All Recipes is my "go to" place for delicious and different recipes!!!
I have made this recipe several times now and it just gets better every time. We find so many ways to eat it. I will eat it cold right out of the fridge, or I warm it up and just eat it by the spoonful. There is so much fiber in it that it fills you up quickly. I just eat a few spoonfuls as a snack. You can also warm it up and mix in a little dab of sour cream - awesome! I made chicken in the crock pot, shredded it and put the chicken, with this bean mixture, and sour cream into a soft tortilla - so good. We top baked potatoes with this as well. SO many ways to use it. The first time I made it I followed the directions as is except I did not include cilantro - my family doesn't like it. After that I made only one change - I reduced the amount of salt. I only use 1/2 teaspoon. One teaspoon was a bit too much for us. I would start with 1/2 teaspoon, taste it and add more if you want. I also add the cumin and salt to the lime juice and then mix it in with the beans, I think the dry ingredients blend better when you wix it with the lime juice first.
I am a big bean lover and recently found out I can't eat pinto beans anymore. As a result I have turned to black beans and garbanzo beans. This recipe has both as well as edamame which I enjoy. It's quite simple and easy to make. I, however, wanted something to work more as a main dish so I added shredded chicken (one of the store bought already cooked kind). It needed a little more moisture so I added a touch of chicken broth. I actually left out the corn (another item I recently found out I can't eat) and onion which I just don't care for. I added the lime juice, cilantro, salt and pepper and especially liked the lime flavor.
This is a tasty healthy side dish. Good to make on Sunday and help get you through the work week.
* Percent Daily Values are based on a 2,000 calorie diet.
Edamame Bean Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 31
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