Edamame Bean Salad

Edamame Bean Salad

19
ADMATUS 0

"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."

Ingredients

35 m {{adjustedServings}} servings 164 cals
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Nutrition

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  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 462 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.

Footnotes

  • Cook's Note:
  • Optional additions include diced ripe avocados, cooked quinoa, diced and seeded cucumber, diced sun-dried tomatoes, fresh diced tomatoes, or a can of diced fire-roasted tomatoes.
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Reviews

19
  1. 25 Ratings

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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 ...

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 h...

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!