Best 7 Fresh Edamame Vegetable Salad Recipes

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Edamame, also known as immature soybeans, is a versatile and nutritious vegetable that can be enjoyed in various culinary preparations. As a star ingredient, edamame shines in a refreshing and vibrant salad. This article presents a comprehensive guide to creating the most delightful fresh edamame vegetable salad. We will delve into selecting the best edamame pods, exploring a range of complementary vegetables and toppings, and introducing delectable dressing options to enhance the overall flavor profile. Along the way, we will uncover tips and techniques for achieving the perfect texture and taste balance in this wholesome salad creation. Whether you're a seasoned salad enthusiast or just starting your culinary journey, this article will empower you to craft an edamame vegetable salad that will tantalize your taste buds and leave you craving more.

Here are our top 7 tried and tested recipes!

EDAMAME SALAD



Edamame Salad image

This salad combines healthy veggies with a minimal amount of oil, without losing any of it's flavor.

Provided by dawnie2u

Categories     Soy/Tofu

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb frozen shelled edamame
3 cups frozen petite corn kernels
1 chopped red bell pepper
3/4 cup sliced green onion
1/2 cup finely chopped red onion
1/4 cup chopped fresh Italian parsley
2 tablespoons marjoram or 2 tablespoons basil
1/3 cup fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper

Steps:

  • Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.
  • Combine edamame, corn, red bell pepper, green onion, red onion, parsley, and oregano.
  • In a large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

MIDDLE EASTERN VEGETABLE SALAD



Middle Eastern Vegetable Salad image

Provided by Ina Garten

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

10 scallions, white and green parts, thinly sliced
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced
Toasted pita bread, for serving

Steps:

  • Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
  • In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

FRESH EDAMAME VEGETABLE SALAD



Fresh Edamame Vegetable Salad image

This recipe is from my mother's newspaper clipping recipe collection, so I'm not quite sure when or where it actually came from... I suspect it's from the 70s. I've tweaked it here and there - it originally called for dry soybeans soaked overnight, but I love edamame and they're much more widely available now than they used to be. Prep time includes chilling.

Provided by Julesong

Categories     Soy/Tofu

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 cups shelled edamame beans (frozen and thawed are fine)
1 cup chopped cucumber (peeled or not, it's up to you)
2 tablespoons minced or chopped green bell peppers (or more to taste, I'm not fond of green bell pepper)
1/4 cup chopped red bell pepper
1/4 cup yellow bell pepper
2 tablespoons minced onions
1 scallion, chopped
1/2 cup diced celery
1/2 cup sliced fresh mushrooms
1/2-1 cup carrots or 1/2-1 cup baby asparagus, etc,your choice
2 tablespoons vinegar
1/4 teaspoon balsamic vinegar (optional)
3 tablespoons vegetable oil
2 teaspoons soy sauce
2 teaspoons lemon juice
2 teaspoons dill weed
2 tablespoons sesame seeds

Steps:

  • Combine the vegetables.
  • Whisk together dressing ingredients.
  • Combine vegetables and dressing well, and chill in refrigerator for at least 30 minutes before serving.

ANYTIME VEGETABLE SALAD



Anytime Vegetable Salad image

Provided by Giada De Laurentiis

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups shelled edamame soy beans
8 ounces thin green beans, trimmed
8 ounces yellow wax beans, trimmed
1 1/2 cups cherry tomatoes, halved
1/3 cup red wine vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh basil or tarragon leaves
2 teaspoons chopped fresh thyme leaves
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

Steps:

  • Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes. Drain. Rinse with cold water, then drain well and pat dry. Repeat with the green beans and yellow beans. Combine the vegetables in a bowl.
  • Add the vinegar, oil, herbs, 1 teaspoon of salt, and 3/4 teaspoon pepper to a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
  • When you're ready to serve, shake the jar again to re-mix the vinaigrette and pour it over the vegetables. Season with more salt and pepper, if desired.
  • Alternate Method: Whisk the vinegar, 1 teaspoon of salt, and 3/4 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil. Add all of the beans, tomatoes, basil, and thyme, and toss to coat. Season the salad, to taste, with more salt and pepper, and serve.

MIXED GREENS SALAD WITH EDAMAME



Mixed Greens Salad with Edamame image

Enjoy an elegant Mixed Greens Salad with Edamame. This Mixed Greens Salad with Edamame is a delicious 2-person option for a mother-daughter luncheon. Or a father-son menu. Or, well, any menu!

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 2 servings, about 1-1/2 cups each.

Number Of Ingredients 6

2 cups torn mixed salad greens
1/2 cup sugar snap peas
1 orange, peeled, sliced and seeded
1/4 cup edamame (shelled)
1/4 cup raspberries
2 Tbsp. KRAFT Creamy Poppyseed Dressing

Steps:

  • Cover two salad plates with greens; top evenly with the peas, oranges, beans and raspberries.
  • Drizzle with dressing just before serving.

Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g

WARM EDAMAME SALAD



Warm Edamame Salad image

This high-protein vegan dish boasts lots of Asian flavors.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 11

2 tablespoons canola oil
4 cups (12 oz) cremini mushrooms, sliced
1 16 oz package frozen shelled edamame, thawed
1 cup (4 oz) sugar snap peas, sliced in half
1 teaspoon fresh ginger, peeled and minced
1/2 cup jarred roasted red bell peppers, cut into 1/2-inch strips
1 8 oz can sliced water chestnuts, drained
1/2 teaspoon Sriracha chile sauce
Coarse salt and freshly ground black pepper
1 tablespoon toasted sesame seeds
1 teaspoons rice wine vinegar

Steps:

  • Heat 1 tablespoon oil in a large pan over medium-high heat. Cook the mushrooms, stirring, until tender, 6 to 8 minutes. Transfer to a bowl and set aside.
  • Add remaining oil to pan. Cook the edamame, snap peas, and ginger, stirring occasionally, until peas are tender and edamame is bright green, 3 to 5 minutes. Add the red pepper, chestnuts, Sriracha, and mushrooms and cook, stirring, until heated through. Season with salt and pepper. Remove from heat; stir in the toasted sesame seeds and vinegar. Serve hot, or refrigerate and enjoy cold.

Nutrition Facts : Calories 347 g, Fat 13 g, Fiber 10 g, Protein 17 g, Sodium 394 g

QUICK AND EASY EDAMAME SALAD



Quick and Easy Edamame Salad image

This salad is high in protein and healthy. A great side dish or stand-alone as a healthy lunch to bring to work. Sesame-ginger dressing is available at most supermarkets and Japanese restaurants.

Provided by Groove1

Categories     Salad     Beans     Three Bean Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 7

3 cups hulled edamame
1 (15.5 ounce) can black beans, rinsed and drained
¾ cup frozen corn, thawed
½ cup diced red onion
½ cup diced red bell pepper
2 tablespoons ginger sesame dressing, or to taste
2 teaspoons salt

Steps:

  • Combine edamame, black beans, corn, red onion, red pepper, ginger sesame dressing, and salt in a bowl; stir until well mixed. Place in the refrigerator until ready to serve.

Nutrition Facts : Calories 89.2 calories, Carbohydrate 14.2 g, Fat 2.3 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 837.8 mg, Sugar 1.6 g

Tips:

  • Choose Fresh Edamame: Select plump and bright green edamame pods with no brown spots or blemishes.
  • Properly Shell Edamame: Hold the pod in one hand and use your thumb to push the beans out of the pod into a bowl.
  • Blanch Edamame: Bring a large pot of salted water to a boil and blanch the edamame for 3-4 minutes or until tender-crisp. Drain and rinse with cold water to stop the cooking process.
  • Marinate Edamame: Combine edamame with your desired marinade ingredients (such as olive oil, garlic, ginger, soy sauce, or lemon juice) and let it sit for at least 30 minutes to enhance its flavor.
  • Add Vegetables: Experiment with different vegetables in your salad, such as cherry tomatoes, bell peppers, snap peas, or cucumber, to create a colorful and nutritious dish.
  • Add Protein: For a more substantial salad, consider adding grilled chicken, shrimp, or tofu to your edamame salad.
  • Use Fresh Herbs: Garnish your salad with fresh herbs like cilantro, basil, or mint to add a burst of flavor and aroma.

Conclusion:

With its vibrant color, delightful texture, and versatility, edamame is a fantastic ingredient for creating refreshing and nutritious vegetable salads. Experiment with different flavors, textures, and ingredients to create edamame salads that suit your taste preferences and dietary needs. Whether served as a light lunch, a healthy snack, or a side dish, an edamame vegetable salad is a delicious and satisfying option that promotes a balanced and wholesome lifestyle.

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