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Quick Edamame Salad Recipe

Recipe by: Allison

"Nice fresh salad for summer that's a little different from the norm. The seasonings can be adjusted to taste, these are just rough guesses since I usually just add till it tastes good."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook
  • Ready In10 m
  • 1Mix edamame, corn, peas, black beans, and red onion in a large bowl.
  • 2Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
  • 3Chill in refrigerator at least 30 minutes before serving.
Footnotes
  • Cook's Notes:
  • Defrost frozen vegetables in the fridge so that they remain cold and don't get too soggy.
  • If halving the recipe, use 10-ounce bags of corn and peas and the keep the full bag of edamame.
Ingredients
  • 16 servings
  • 138 cals
  • 1 (16 ounce) package frozen shelled edamame (green soybeans), thawed
  • 1 (16 ounce) package frozen sweet corn, thawed
  • 1 (16 ounce) package frozen sweet peas, thawed
  • 1 (12 ounce) can black beans, drained and rinsed (optional)
  • 1/2 red onion, minced
  • 1/4 cup olive oil, or to taste
  • 1/4 cup red wine vinegar, or to taste
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon garlic powder
Nutrition

Amount per serving ( 5 total)

  • Calories:
    138
    7%
  • Fat:
    5.7
    9%
  • Carbs:
    16.7
    5%
  • Protein:
    7.2
    14%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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