Edamame Garden Salad Recipe

This delightful Edamame Garden Salad Recipe provides protein as well as fiber and vitamins from the vegetables. This easy bean salad recipe can be prepared in less than 30 minutes, using fresh ingredients. This is also a great simple recipe for using up left-over corn from that corn roast and fresh vegetables from the garden or Farmer’s Market.




Edamame Garden Salad, Simple Salad Recipes

In the Summer time I usually shop at Farmer’s Markets to get the freshest and most flavourful vegetables. The only problem I have is that I usually buy too much. Well here is a great way to use them up and create a new healthy and hearty side dish.

The celery and carrots add a nice crunchy texture to the mix.

The recommended Asian vinaigrette is slightly sweet which offsets the blandness of the edamame.



Edamame Garden Salad Recipe

Ingredients:

  • 1 cup (240 ml) frozen edamame, (shelled) thawed OR 1can edamame beans – drained & rinsed
  • ½ cup (120 ml) shredded carrots
  • 1/2 cup (120 ml) green or red bell pepper – diced
  • ½ cup (120 ml) celery – diced
  • ½ cup (120 ml) green onions – diced
  • ½ cup (120 ml) grape tomatoes - halved
  • ½ cup (120 ml) cooked corn kernels or canned (drained)
  • ½ cup (120 ml) bottled vinaigrette or Asian salad dressing




Method:

1.A If using frozen - cook edamame as per package directions - drain & rinse with cold running water.

1.B If using canned edamame – be sure to drain and rinse well to remove any sodium from the preservative.


2. In a medium-sized bowl – combine all the salad ingredients and mix well.


3. Add salad dressing and mix to coat all vegetables.

4. Cover and refrigerate until serving. Stir before serving.

Yield: Serves 4 as a side dish


Note:

1. This salad tastes even better the second day, when flavours have had a chance to blend together. It also means that you can prepare this salad in advance and just keep it refrigerated.

2. You can substitute any colour of sweet pepper in this Edamame Garden Salad Recipe.

3. If you don’t have any green onions, yellow or white will do – finely diced.




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