Edamame Fresca

Edamame Fresca

7 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    8 h 15 m
VH
Recipe by  VH

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Place red onion in a bowl with enough water to cover; soak about 5 minutes. Drain.
  2. 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.
  3. Refrigerate 8 hours or overnight.

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Reviews (7)

Rate This Recipe
PEARLIE5
8

PEARLIE5

this was sooo pretty in the bowl and very tasty. i gave 5 stars but next time i would cut the rice vinegar in half, it was too much for my taste. the flavor i had on hand of vinegar had basil and oregano in it, that was the only difference. i couldn't stop eating it! thanks for a great healthy recipe for hot days.

susan myers
4

susan myers

This is delicious and easy. I didn't have any parsley and my husband does't like ginger so I left those out. I added about 2 tablespoons finely chopped fresh basil. I took it to a potluck and everyone loved it.

Kim's Cooking Now!
0

Kim's Cooking Now!

This was a nice, light, refreshing salad, that we served next to barbecued chicken (like the submitter suggested). My hubby suggested adding some mango to it, which I think would be a great addition. Next time!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 319 cal
  • 16%
  • Fat
  • 10.1 g
  • 16%
  • Carbs
  • 40.2 g
  • 13%
  • Protein
  • 19.9 g
  • 40%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 593 mg
  • 24%

Based on a 2,000 calorie diet

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Oriental Edamame Salad

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Grilled Corn and Edamame Succotash Salad