Best 3 Skinny Green Bean And Edamame Salad Recipes
Green beans and edamame, both members of the legume family, come together in this side dish starring nutrient-rich, low-calorie ingredients. In this collection of recipes, you'll find myriad flavor combinations, so you're sure to discover a salad that pleases your palate. Explore dressings featuring light, tangy ingredients like lemon and honey or more robust options, like a creamy tahini vinaigrette. Various cooking methods are employed, such as steaming, sautéing, and quick pickling, ensuring a variety of textures to complement the salad's vibrant colors.
Check out the recipes below so you can choose the best recipe for yourself!
EDAMAME BEAN SALAD
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
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
SKINNY GREEN BEAN AND EDAMAME SALAD
81% less sat fat • 100% less cholesterol than the original recipe. Edamame are sweet, delicious green soybeans. They add plenty of high-quality protein to this meatless main-dish salad.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Prepare balsamic dressing by combining the 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons red wine vinegar, and 1/4 cup lightly packed fresh basil leaves in a blender. Blend until smooth.
- Prepare green beans and edamame according to package directions. Drain; combine in a large bowl. Cool to room temperature, then add tomatoes. Drizzle with half of the dressing; toss gently to coat.
- Meanwhile, in a small bowl, combine feta cheese and yogurt; use a fork to mash into paste. Add basil and garlic; mash to blend. Season with half of the salt and half of the pepper. Set aside.
- Spread feta mixture on bread slices. Place slices on serving plates. Mound green bean mixture on top of bread slices. Drizzle with remaining dressing and season with remaining salt and pepper. Sprinkle with basil leaves.
Nutrition Facts : Calories 350, Carbohydrate 45 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 10 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 8 g, TransFat 0 g
EDAMAME-BLACK BEAN SALAD
Relish this balsamic vinaigrette flavored edamame, Progresso® black beans and veggie salad - ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 5
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, cook edamame according to package directions; drain and rinse with cold water.
- In large bowl, toss edamame with remaining ingredients. Serve immediately or refrigerate until serving.
Nutrition Facts : Calories 290, Carbohydrate 26 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 11 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 g
Tips:
- Choose fresh, vibrant green beans. Look for beans that are firm and snap when you bend them. Avoid beans that are limp or have brown spots.
- Trim the green beans before cooking. Remove the tough ends of the beans and any strings that may be present.
- Blanch the green beans for a perfect texture. Blanching involves boiling the beans for a short time and then immediately transferring them to an ice bath. This process helps to preserve the beans' bright green color and crisp texture.
- Use high-quality edamame. Look for edamame that is plump and bright green. Avoid edamame that is wrinkled or has brown spots.
- Make a flavorful dressing. The dressing is what brings all the flavors of the salad together. Use a combination of olive oil, lemon juice, Dijon mustard, honey, and garlic to create a tangy, flavorful dressing.
- Add some crunch. To add some extra crunch to the salad, add some chopped nuts or seeds. Walnuts, almonds, and sunflower seeds are all great options.
- Serve immediately. This salad is best served immediately after it is made. The longer it sits, the more the flavors will meld together and the salad will become less crisp.
Conclusion:
This skinny green bean and edamame salad is a delicious, healthy, and easy-to-make side dish. It is perfect for summer gatherings or potlucks. With its vibrant colors and refreshing flavors, this salad is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
