Edamame Bean Salad
If you’re bored of the typical salad with mixed greens, you’re not alone. When I think about my favourite salad recipes, most of them don’t even include salad greens! I much prefer heartier salads that can keep me full for longer. I also love when a salad (or any dish!) can keep well as leftovers since batch cooking is my jam these days.
We’re all about easy, tasty recipes at Carrots and Cake and this one doesn’t disappoint. I usually have all these ingredients stocked in my kitchen so I can pretty much have it prepped and on the table before someone complains about being hungry! With protein-packed edamame and fresh tomatoes, this salad is great for a quick lunch, as an easy side dish or snack, and it can be the perfect addition to a potluck party.
If you have these ingredients at home, you’ve got lunch figured out for the next couple days. You’re welcome!
Edamame Bean Salad
PREP TIME: 5 min
COOK TIME: 5 min
TOTAL TIME: 10 min
Serves 4
INGREDIENTS:
1 cup frozen, shelled edamame beans
1 - 12 oz (341 ml) canned corn
1 cup cherry tomatoes, sliced
1 Tbsp rice wine vinegar
2 Tbsp olive oil
1 clove garlic, minced
Juice of 1/2 lemon
1/2 tsp ground black pepper
1/2 tsp salt
Chopped parsley for garnish (optional)
DIRECTIONS:
Drain can of corn and set aside.
Steam edamame beans for 3-4 minutes or as directed on your package. Set aside until cool.
In a large bowl, add corn, edamame and cherry tomatoes. Add remaining ingredients to the bowl and mix well.
Top with chopped parsley and serve cold.
Feel free to add additional herbs as you wish - we love adding cilantro when it’s on hand and even some parsley adds a nice touch!
