Edamame Bean Salad

This Edamame Bean Salad combines big flavours and bright colours to make a perfect vegetarian side dish or salad for a potluck. Made with an asian-style dressing and loaded with veggies, this is sure to be a fast favourite.

Course Salad

Cuisine American

Keyword Edamame Bean Salad

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 223kcal

Author Katie Trant

Ingredients

1 lb frozen shelled edamame about 3 ½ cups
1 large red pepper diced
½ pint baby plum tomatoes sliced in half
1 cup chopped cilantro
2 medium green onions thinly sliced
½ cup dried cranberries
1 tablespoon honey or other liquid sweetener
1 tablespoon grated ginger
1 clove garlic grated or crushed
¼ cup light soy sauce I prefer Bragg's liquid aminos
¼ cup seasoned rice vinegar
3 tablespoon sesame oil

US Customary - Metric

Instructions

Bring a large pot of water to the boil, and salt generously. Add the edamame, and boil for about 5 minutes, or whatever time is indicated on your package. Drain well, and set aside.
In a small bowl whisk together the rice vinegar, sesame oil, soy sauce, ginger, garlic, and honey to make the dressing.
In a large bowl combine the edamame, diced pepper, tomatoes, cilantro, green onion, and cranberries.
Pour the dressing over and give everything a good mix. Garnish with extra cilantro, and serve.

Notes

Nutrition values are an estimate only.
Edamame salad will last for about 3 days in your fridge.

Nutrition