Bean Salad with Edamame
When it comes to refreshing and nourishing salads, this bean salad with edamame is a crunchy, colorful favorite. With the wholesome goodness of edamame beans, the sweetness of corn, and the tangy kick of rice vinegar, it’s protein-packed and full of flavor — a quick salad that comes together in minutes from pantry and freezer staples.
Ingredients
- 2 cups frozen shelled edamame thawed
- 1 cup frozen corn thawed
- 1 chopped red bell pepper
- 4 tablespoons sesame oil
- ½ cup rice vinegar
- ¼ cup green onion chopped
- 2 tablespoons lime juice
- 1 tablespoon sesame seeds
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
Instructions
- Place the frozen edamame and corn in a colander and rinse under cool water until fully thawed. Drain well.1 cup frozen corn, 2 cups frozen shelled edamame
- In a large bowl, combine the edamame, corn, and red bell pepper.1 chopped red bell pepper
- In a small bowl, whisk together sesame oil, rice vinegar, lime juice, salt, and black pepper.4 tablespoons sesame oil, ½ cup rice vinegar, 2 tablespoons lime juice, 1 teaspoon salt, ½ teaspoon fresh ground black pepper
- Pour the dressing over the edamame mixture, add green onion and sesame seeds, and toss to combine until evenly coated.¼ cup green onion, 1 tablespoon sesame seeds
- Serve immediately or refrigerate for up to 3–4 days.
Nutrition
Calories: 189kcalCarbohydrates: 15gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 391mgPotassium: 372mgFiber: 4gSugar: 2gVitamin A: 667IUVitamin C: 30mgCalcium: 62mgIron: 2mg
Tried this recipe?Let us know how it was!
