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edamame bean salad in a wooden salad bowl

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 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6
Calories 223kcal


  • 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


  • 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.


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


Calories: 223kcal | Carbohydrates: 23g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Sodium: 553mg | Potassium: 521mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1278IU | Vitamin C: 50mg | Calcium: 61mg | Iron: 3mg