Edamame Bean Salad

Edamame Bean Salad
  • PREP TIME
    20 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    35 mins
  • SERVING
    12 People
  • VIEWS
    117

A vibrant and refreshing plant-based salad bursting with color and flavor. This versatile dish is perfect served chilled or at room temperature, making it an ideal choice for picnics, lunchboxes, or a light and healthy meal. Packed with protein and fiber, it's a delightful way to enjoy the goodness of fresh vegetables and legumes.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    26 g
  • Fiber
    6 g
  • Protein
    10 g
  • Saturated Fat
    0 g
  • Sodium
    462 mg
  • Sugar
    3 g
  • Fat
    3 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large nonstick skillet, heat over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally. (Approx. 5 minutes)

02

Step

Stir in diced onion; cook and stir until onion has softened and turned translucent. (Approx. 5 minutes)

03

Step

Stir in edamame, black beans, garbanzo beans, roasted red pepper, smoked sea salt, and cumin into the corn mixture; cook and stir until heated through. (Approx. 3-5 minutes)

04

Step

Remove from heat. Add fresh cilantro and lime juice; toss gently to combine all ingredients.

For an extra layer of flavor, consider adding a drizzle of high-quality olive oil or a splash of balsamic vinegar.
Feel free to customize this salad with other vegetables such as diced avocado, cucumber, or tomatoes.
If you don't have smoked sea salt on hand, regular sea salt will work just fine.

Dorian Turcotte

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 39 Ratings)
Total Reviews: (7)
  • Camren Waters

    I made this for a potluck and it was gone in minutes! Everyone raved about it.

  • Francis Morissette

    Next time I'm going to try adding some feta cheese for a salty tang.

  • Manley Leffler

    I added some grilled chicken to make it a complete meal. It was a hit!

  • Dax Fahey

    My kids loved this! Such a great way to get them to eat their veggies.

  • Letitia Bartoletti

    I didn't have roasted red peppers, so I used sun-dried tomatoes instead. It was still delicious!

  • Layne Hilll

    The smoked sea salt really makes a difference. Don't skip it!

  • Darien Abshire

    This salad is so easy to make and tastes amazing! I love the combination of flavors and textures.

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