Best 3 Edamame And Bean Salad With Shrimp And Fresh Salsa Recipes

Edamame and bean salad with shrimp and fresh salsa is a delightful dish bursting with flavors and textures that will tantalize your taste buds. This vibrant salad is the perfect blend of protein-packed shrimp, crunchy edamame, hearty beans, and a refreshing burst of fresh salsa. Whether you're looking for a light lunch, a hearty side dish, or a healthy dinner option, this salad has you covered.

Let's cook with our recipes!

EDAMAME BEAN SALAD

Edamame Bean Salad image

A quick and simple plant-based, vegan salad that is great at room temperature or cold. I make this protein-packed dish for my kids' school lunch 2 to 3 times a month. I sometimes use small white beans when out of garbanzos, and add avocado and/or cooked quinoa, tomato, or cucumber to change it up or stretch it. It is great for picnics, potlucks, and kids' school lunches, and can be side or main dish, served on a bed of spinach, or in a wrap.

Provided by Amber Matus

Categories Salad Beans Black Bean Salad Recipes

Time 35m

Yield 12

Number Of Ingredients 10

Ingredients

1 (16 ounce) package frozen corn
1 sweet onion, diced
1 (16 ounce) package frozen shelled edamame (green soybeans)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (12 ounce) jar roasted red peppers, drained and chopped
1 teaspoon smoked sea salt
1 teaspoon ground cumin
¼ cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice

Steps:

Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 26.1 g, Fat 3.4 g, Fiber 6.4 g, Protein 9.9 g, SaturatedFat 0.4 g, Sodium 462.4 mg, Sugar 2.6 g

EDAMAME AND BEAN SALAD WITH SHRIMP AND FRESH SALSA

Edamame and Bean Salad With Shrimp and Fresh Salsa image

Make and share this Edamame and Bean Salad With Shrimp and Fresh Salsa recipe from Food.com.

Provided by Barb G.

Categories Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup frozen shelled edamame
1/2 cup cooked small shrimp
1/2 cup canned cannellini beans, rinsed and drained
1/2 cup halved cherry tomatoes
1 -2 tablespoon chopped red onion
1 teaspoon minced jalapeno pepper
1 tablespoon chopped cilantro
2 teaspoons fresh lime juice
1 1/2 teaspoons extra virgin olive oil
1/8 teaspoon salt

Steps:

Cook edamame according to package directions (they can be cooked in microwave in minutes). Drain and rinse with cold water.
Combine edamame, shrimp, cannellini beans, cherry tomatoes, onion and jalapeño pepper.
Combine cilantro, lime juice, olive oil, and salt, stirring with a whisk.
Drizzle over edamame mixture, and toss gently to combine; cover and chill.

SHRIMP AND EDAMAME SALAD

Shrimp and Edamame Salad image

Try this unusual and healthy salad for lunch or dinner. My husband and teenage daughters love it. The inspiration for this salad was Recipe #95208. I started there and used what I had in the fridge. The recipe morphed into this yummy combination. I garnished the salad with the cheese and pilaf and served it on a bed of iceberg. This was fantastic with Triscuit trianglular wafers.

Provided by ctrmom

Categories Soy/Tofu

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb shrimp, cooked and shelled
1 cup edamame, cooked and shelled
3 -4 green onions, sliced
1/2 lemon, juiced (about 3 T)
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
2 dashes Tabasco sauce
fresh ground pepper, to taste
4 cups iceberg lettuce or 4 cups other salad greens
1/2 cup low-fat white cheddar cheese, shredded
1/2 cup whole grains and sesame pilaf mix, like Kashi

Steps:

Cook the edamame according to the package directions. Rinse it with cold water and drain it. Thaw the shrimp if it was frozen.
Whisk together the lemon juice, olive oil, salt, Tabasco, and pepper. Dress the edamame and shrimp with this mixture. Toss in the green onions, stirring gently until everything is coated.
Serve the salad on a bed of greens if desired. Garnish it with the cheese and the pilaf - again, if desired.

Nutrition Facts : Calories 316.6, Fat 17.9, SaturatedFat 5.1, Cholesterol 160.2, Sodium 1054.8, Carbohydrate 12, Fiber 4, Sugar 1.9, Protein 28.8

Tips:

For the freshest edamame, look for pods that are bright green and plump.
If you can't find fresh edamame, frozen edamame is a good alternative.
To cook edamame, simply boil them in salted water for 3-4 minutes, or until they are tender.
Once the edamame is cooked, drain them and rinse them with cold water.
To shell edamame, simply pinch the pod and pull the beans out.
Shrimp can be cooked in a variety of ways, such as boiling, grilling, or sautéing.
If you are using frozen shrimp, be sure to thaw them before cooking.
Fresh herbs, such as cilantro, basil, or mint, can add a pop of flavor to the salad.
Serve the salad immediately, or chill it for later.

Conclusion:

Edamame and bean salad with shrimp and fresh herbs is a delicious, healthy, and easy-to-make dish that is perfect for any occasion. With its vibrant colors and flavors, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a light and refreshing meal, give this salad a try. You won't be disappointed!