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