Edamame bean salad recipe

Edamame bean salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Bean salad

This colourful soya bean, bok choi and carrot salad has a light rice wine vinegar and sesame oil dressing. It is topped with sesame seeds and radish.

11 people made this

IngredientsServes: 6

  • 1kg edamame beans (green soya beans)
  • 75g Chinese cabbage, siced
  • 35g bok choi, sliced
  • 120ml rice wine vinegar, or to taste
  • 60ml sesame oil, or to taste
  • 1 teaspoon coarse salt
  • 65g grated carrots
  • 1 tablespoon black sesame seeds
  • 30g grated white daikon radish

MethodPrep:20min ›Cook:5min ›Ready in:25min

  1. Bring a large pot of lightly salted water to the boil. Cook edamame beans in the boiling water until tender, about 3 minutes. Drain and chill in the fridge.
  2. Combine cabbage, bok choi, vinegar, sesame oil and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
  3. Stir edamame beans and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
  4. Top edamame salad with sesame seeds and grated daikon radish before serving.

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Reviews & ratingsAverage global rating:(16)

Reviews in English (11)

by Julee Ferrill

The amount of vinegar adds a whole LOT of pucker. Maybe a little fresh ginger and soy sauce would help even out the flavor a bit and cut the vinegar to about half.-08 Aug 2012

  • 2 12-ounce packages frozen shelled edamame, thawed
  • 1 15-ounce can pink beans or pinto beans (see Tip), rinsed
  • 1 medium yellow bell pepper, finely diced
  • ½ cup chopped fresh chives, plus more for garnish
  • 2 cups packed baby spinach
  • 1 ripe avocado
  • ⅓ cup apple juice
  • ¼ cup extra-virgin olive oil or avocado oil
  • 3 tablespoons lemon juice
  • 2 teaspoons reduced-sodium tamari or soy sauce
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper

Combine edamame, pink beans (or pinto beans), bell pepper and chives in a large bowl.

Combine spinach, avocado, apple juice, oil, lemon juice, tamari (or soy sauce), salt and pepper in a blender. Puree until smooth and creamy. Add the dressing to the bean mixture and stir to coat. Garnish with more chives, if desired. Serve at room temperature or cold.

Make Ahead Tip: To make ahead: Cover and refrigerate for up to 1 day.

Try homemade beans instead of canned. Start with 1 pound of any type of dry beans and rinse well. Place in a large bowl and cover with 2 inches of cold water. Let soak at least 8 hours or overnight. (If you're in a hurry, put the beans in a pot and cover with 2 inches of water bring to boil, boil for 2 minutes. Remove from heat and let stand, covered, for 1 hour.) Drain the beans, transfer to a large pot and cover with 3 inches cold water. Bring to a boil, skimming off any foam. Reduce heat to a gentle simmer cook, stirring occasionally, until the beans are tender, 30 minutes to 2 hours. (Cooking time varies depending on the type and age of the bean start checking tenderness at 30 minutes.) Wait until the beans are almost tender to add salt adding it too early can prevent beans from softening. (Use about 1 teaspoon salt per pound of beans.) Refrigerate beans in their cooking liquid for up to 1 week or freeze for up to 3 months. One pound dry beans makes 5 to 6 cups

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Black Bean and Edamame Salad

A simple salad with black beans, garbanzo beans, corn and edamame! Three bean salad takes on a whole new meaning!


  • 1 package (12 Oz. Size) Frozen Edamame, Cooked According To Package Instructions
  • 1 can (15 Oz. Size) Black Beans, Rinsed, Drained
  • 1 can 15 Oz Size Garbanzo Beans, Rinsed And Drained
  • 1 can (15 Oz. Size) Corn, Drained
  • ½ cups Diced Yellow Pepper
  • ½ cups Diced Orange Pepper
  • ⅓ cups Chopped Onions
  • ¼ cups Cilantro Leaves
  • ½ cups Olive Oil
  • ⅓ cups Lime Juice
  • 1 clove Garlic, Minced
  • 1 teaspoon Cumin
  • ½ teaspoons Salt


In a bowl combine the beans, corn, peppers, onions and cilantro. In a small bowl, combine oil, juice, cumin, garlic and salt. Stir with a whisk. Pour over beans and stir. Refrigerate until ready to serve

17 Simple and Fresh Edamame Recipes

If you’ve been to a Japanese restaurant before and scratched your head at the mention of “edamame”, then you’re not alone.

Although this humble little bean has been named a superfood, it isn’t exactly the most well-known vegetable. So, what exactly is edamame, you ask? Edamame are young soybeans that are usually eaten while they’re still in the pod.

Unlike mature soybeans, edamame beans are soft and edible, however the pod itself isn’t actually edible!

Despite their strange name, edamame beans provide a whole host of health benefits, including boosting your immune system, improving bone health, improving cardiovascular health, helping with weight management, and assisting a healthy digestive system.

They’re a great source of protein and fiber, as well as a number of essential amino acids. Plus, they’re an impressive source of vitamins and minerals, including iron, calcium, magnesium, potassium, sodium, zinc, phosphorus, copper, manganese, Vitamin C, riboflavin, thiamine, niacin, Vitamin B6 and Vitamin E.

With such incredible health benefits, it comes as no surprise that many of us want to find ways to consume even more edamame in our diet. Thankfully, we’ve rounded up 17 easy and delicious edamame recipes below!


Made with edamame instead of chickpeas, these nutrient-packed falafel sandwiches are a delicious twist on a classic dish.

You simply shell the edamame beans in a food processor, along with fresh herbs and dried spices, then add just a little bit of flour and baking powder to hold the felafels together. To finish off, fry or bake your felafels to perfection!


This beef and broccoli stir fry can be made in less than 15 minutes! Using edamame beans as one of the main ingredients, this recipe gives you a healthier version of your average beef stir fry.

After all, the addition of frozen, shelled edamame adds fiber, protein and heart-healthy fats. Plus, you can use brown rice, rather than white rice, to really boost the nutritional value of this meal.

Trust us, you’ll be adding it your list of favorite meals as soon as you eat it!


If you’ve never been much of a salad eater, then this recipe is the one for you. Not only does it contain the goodness of edamame, but it’s also easily customizable to suit your individual needs, whether you’re gluten-free, vegan, or like your salads to pack in the protein!

It’s a healthy yet filling option for lunch or dinner and is guaranteed to make you feel great.


If you’re looking for a unique take on your favorite dumplings, why not add edamame? Not only is it a great way to infuse your dish with more flavor, but we all know just how beneficial these humble beans are for your everyday health.

Along with the star ingredient, these dumplings also contain garlic, scallion, ginger, miso, truffle oil, cayenne pepper, soy sauce, and parsley. Sounds delicious!


This vegan and gluten-free soup will certainly warm you from the inside out!

It’s packed with protein and vegetables and combines the delicious flavors of lime, chilli, ginger, cloves, tamari, maple syrup, coriander, coconut milk, and turmeric.

This recipe is rather unique too, as you get your edamame hit not from beans, but from the edamame noodles. Genius!


This sushi bowl with vegan spicy mayo is everything you love about sushi, served up in a bowl. The bowls featured yams, cucumber, carrot, avocado, green onion, sesame seeds, rice, nori, tofu, and of course, edamame beans!

Plus, the creamy cashew vegan spicy mayo you use to dress it with is potentially the best salad dressing you’ve ever eaten!


Looking for another fresh and healthy edamame salad? Along with our favorite ingredient, edamame beans, you’ll also find pinto beans and brown rice in this salad, as well as microgreens.

Microgreens are just smaller versions of the plants they would be if fully grown, but because they’re smaller and picked at a much earlier age, the flavor and nutrients are denser.


If you fancy your edamame fix in soup form, then this vegan broccoli soup recipe featuring edamame and miso is for you.

Not only does it combine the goodness of nutritional ingredients and warm you from the inside out, but it can also be made within just 30 minutes, making it the perfect quick and easy weeknight meal.


This edamame hummus is a nice take on regular, chickpea-based hummus. It has a mild but unique flavor, plus its pretty mint green color will make you want to eat the whole bowl!

Just keep in mind that if you use frozen edamame, you will want to boil them for a little just to get them thawed. If you use fresh edamame, however, then you are good to go!

Pair this dip with crackers and fruit, or why not add it to a delicious buddha bowl?


Many of you will already love smashed avocado, but have you ever combined it with the deliciousness that is edamame? This salad is creamy, crunchy, protein-packed, light, and so flavorful.

Plus, it’s great when enjoyed on toast, with some tortilla chips, on a salad or even in a wrap! The best bit? It takes just 5 minutes to prepare, followed by 5 minutes to cook, making it a healthy lunch idea for those on-the-go.


Looking for another edamame dip, but one that packs a bit of spice? This spicy edamame dip combines our favorite superfood with ingredients such as garlic, cayenne pepper, cumin, olive oil, lime juice, cilantro, and salt and pepper.

While the recipe recommends pairing the dip with pita chips, you can enjoy with just about anything that takes your fancy – bread, vegetables, crackers, or more.


This strawberry, quinoa, and edamame salad will certainly turn heads at your next dinner party!

This cold grain salad beautifully pairs the nutty flavor of red quinoa with fresh strawberries, edamame beans, almonds, and toasted coconut.

Then, you simply add a balsamic dressing to really make those flavors pop. It’s quick and simple to create!


These edamame falafels with lemon aioli are a twist on the classic chickpea falafel. They simply contain edamame with green sweet pepper, whole wheat flower, Italian parsley, egg white, garlic, lemon peel, salt, and pepper.

While the preparation can take around 25 minutes, these falafels only need 4-5 minutes to cook, making it a relatively quick and easy dish to create.


These sweet and spicy edamame beans are the perfect snack or meal side. The recipe uses scrumptious ingredients including oyster sauce, sesame oil, garlic, soy sauce, honey, and red pepper flakes.

You simply cook the edamame according to the package’s instruction, then toss in a fry pan with all of the other ingredients. So simple!


Baked in the oven, this edamame recipe is a tasty snack with only 123 calories!

When you combine the flavors of edamame with olive oil, parmesan cheese, garlic powder, salt, and black pepper, you get these amazing, bite-sized clusters of delicious edamame beans.

It’s diet food without the mundane, giving you a recipe that you’ll love cooking for your friends and family.


This quick and easy edamame pesto pasta is just a slight twist on the popular dish, spinach pesto. Instead of nuts, this edamame pesto uses buttery green edamame for a satisfying, lower-fat and plant-powered dish!

For all of you spinach fans, however, don’t fret. This recipe still uses the leafy ingredient for both flavor and nutrients!


This edamame-black bean salad is full of crisp veggies, a sweet-tart dressing and a nutritional boost from the black beans and edamame.

It’s also gluten-free and vegan, making it a great side option for many dietary needs. It takes just 15 minutes to prepare and no cooking is involved, making it a wonderful addition to dinner parties, BBQs, or anywhere else that a delicious salad is required!

Time to Choose Your Edamame Fix

There you have it – our round-up of 17 edamame recipes that aren’t just delectable, but highly nutritious too. These immature soybeans are a great source of protein, fiber, vitamins, minerals, and essential amino acids, so you’ll certainly want to embrace them in your daily life as much as possible.

Whether it’s with a delicious and hearty soup, pasta dish, stir fry, or more, edamame brings a delectable flavor to any dish you add it to.

The recipes we’ve rounded up are perfect for a variety of cooking skill sets, plus you’re sure to find a recipe that suits your needs – whether you’ve got 10 minutes or an hour of preparation time up your sleeves.

Simply work through the list at your own pace or choose just one or two dishes that take your fancy to begin with. The choice is yours!

Melanie Clarke is the founder of Whim Online Magazine, an online magazine based in Australia that has a strong focus on whimsical + dreamy photography, as well as art and fashion content.

6. Instant Pot Ramen Bowls with Edamame and Jalapeño

These Instant Pot Ramen Bowls feature a delicious and flavorful broth infused with garlic, ginger, onion, and mushrooms. This one-pot recipe is a tasty way to jazz up ramen!

We love ours topped with edamame, mushrooms, scallions, sesame seeds and a hearty drizzle of Sriracha!

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I love this recipe. I have made it many times and I always get asked for the recipe. I find I need to make a little more dressing to give it more flavour. Usually just end up adding more cumin, garlic and lime. It is fresh and delicious.

Absolutely love this recipe. The seasonings and textures are perfect! Every time I make this I end up printing or forwarding the recipe to everyone who eats it.

The first time we made this, we made it as written. Yummy. I did agree that perhaps 1.5t of salt was too much as the canned peas and beans come with some salt. We had to use frozen edamame in their pods (1.5 lbs is about 1.5 cups shelled). The next time we made it, I reduced the salt by 1/4t, added 50% more oil, doubled the lime juice, and added a shake of cayenne. Very yummy. We used to serve Texas Caviar as a "dip" with tostitos scoops (also yummy) but move over Texas Caviar, this is better!

Terrific, easy. definitely a summer go to salad!!

Made as written but it seemed a bit bland. A little turmeric, cider vinegar, extra salt and pepper and this is to die for!

Delicious and healthy . Great combo of flavors !!

Very yummy. I'm usually not a fan of cumin. It's one of those flavors that just jumps out. I made a few alterations to fit the ingredients I had on hand and the only thing I measured was the olive oil and cumin. I used 1 can each of chickpeas, kidney beans, and black beans, the juice of 1 lime and omitted the celery and garlic. Everything else remained. I plan on using over kale for a healthy vegan meal.

I made this last night with fresh scarlet runner beans and frozen edamame and black-eyed peas. Very tasty - not your everyday bean salad. And beautiful, too - all pale green, creamy white, and lavender.

So good. It would be great with chunks of tofu also.

We loved it. Used dried black-eyed peas. I had soaked them and then boiled gently for less than 30 minutes. Frozen edamame and canned black beans (store was out of dried). Was so tasty and a real hit.

You know you love a salad when you start looking forward to the leftovers while doing the supper dishes. Delicious and healthy too! I love cumin but was afraid this might be too much. It's the perfect amount. Bravo to the creator of this one!

Bright, crunchy and refreshing! The only substitution I made was fresh corn for the black eyed peas. This is a wonderful, healthy summer side.

This is a favorite light dinner for my husband and me. It's quick and easy to prepare, we keep most of these ingredients around in the pantry, and it's really healthy and delicious. I've made a few changes - instead of doing two cups of celery, I usually make it with one cup of celery and one cup of finely chopped carrots, which ups the nutrient factor and makes it even more delicious - plus it makes it even more colorful. I usually heat the oil and add cumin along with some smoked paprika, then throw the garlic into the oil for a few seconds to rid it of that bitter raw garlic flavor. I add a bit more garlic than called for, and increase the lime juice too. I suggest letting it sit for a while after mixing it - the longer it sits the better it gets, which also meas it's GREAT for,leftovers. A total winner in my book!

I followed the recipe exactly - no modifications - and it was fantastic. I can't imagine changing anything. I particularly don't understand why some reviewers are calling for more cumin. If I had added any more than I did, it would have totally overwhelmed the other flavors. Can't wait to try it tomorrow after it's been refrigerated overnight.

This was a hit with Mexican dinner. I didn't have black-eyed peas so I threw in a can of whole corn. Looked pretty and the group loved it.

This is a great recipe, although as written I find the other beans overwhelm the edamame. Edamame salads very popular in delis out here on Cape Cod, and so I adjusted this recipe to follow suit - cut out black beans and black-eyed peas, amping up edamame and then adding fire-roasted corn (Trader Joe's frozen works perfectly). Omitted celery, threw in chopped sundried tomatoes, added some red pepper flakes to the cumin oil for some heat. Perfect for summer snacking or picnics!

Very tasty salad. I've also used baby lima beans when I can't find edamame with good results. Will make it again.

Mmm scrumptious! Cut the oil, increased the lime and cumin per other reviews and it was a big hit. Will definitely be bringing this to pot-lucks/BBQs in the future.

Be extra careful not to overcook the edamame, al dente ones are best for this salad I think. I also added a bit more lime juice and cumin then call for to up the ante and it worked nicely.

I modified this because I wanted even more of a southwest flavor and more color. <p> Additions: i Can Red Kidney Beans 1 Can cut Italian green beans 1 Small can chopped green chilies (mild) 1 small jar red chopped pimentos 2 whole roasted red bell peppers chopped (about 1/2 cup) 2 table spoons dehydrated red and green peppers (will reconstitute) 1/4 cup white wine vinegar Extra chopped cilantro and dried garlic a few dashes of red Tabasco sauce. Substituted celery seed powder instead of fresh celery (about 1/2 teaspoon) People raved! And asked why don't you have a restaurant already? I'll take that as approval.

I was assigned to make Three-Bean Salad for a picnic, meaning the traditional canned green and yellow bean salad. I wanted something fresher and more complex, so I used this recipe. I didn't use canned beans I cooked them fresh, but followed the rest of the recipe, and it was a big hit. I have had many requests for the recipe and would most definitely make it again. It will be in my permanent files for any time I'm asked to bring a veggie salad for a picnic. Such a huge step up from those canned green bean recipes.

I love this dish and the combination of flavors and textures. It's a delicious, healthy and portable lunch. I've taken another reviewer's suggestion to freeze it in individual portions, and that works well. For my taste 1 1/2 teaspoons salt is too much -

I REALLY loved the bright and complex flavors of this salad. I traded out the edamame for canneloni beans and put in 1/2 the oil. All worked well.

  • 12 oz cooked edamame
  • 1 15 oz can black beans rinsed and drained
  • 1 15 oz can garbanzo beans rinsed and drained
  • 1 15 oz corn, drained
  • 1/2 cup diced yellow popper
  • 1/2 diced orange bell pepper
  • 1/3 cup chopped onion
  • 1/4 cup chopped cilantro
  • 1/2 cup olive oil
  • 1/3 cup lime juice
  • 1 clove garlic minced
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  1. In a bowl combine all beans, corn, peppers, onions and cilantro. In a small bowl, combine oil, juice, cumin, garlic and salt. Stir with a whisk. Pour over beans and stir. Refrigerate until ready to serve.
Nutrition Information

Edamame Black Bean Salad

Edamame Black Bean Salad – a satisfying blend of black beans, edamame, and corn, tossed with a light and refreshing lime dressing and plenty of cilantro. The kind of salad that screams “summer cookout”.

I’m back home and settled back into the daily routine that is life, which includes easy yet satisfying made-ahead lunches, listening to podcasts on my long commute, and dreaming up more new recipes. Yet I’m still processing the amazing weekend I just had. Did you follow along on Snapchat? Maybe saw a few Instagram posts?

In case you’re out of the loop, I was back home for a quick weekend back home being Minneapolis, and the quick weekend meaning a 6 hour road trip to Iowa. I know I mentioned a little of the craziness when I (quickly) shared the Barbecue Bourbon Sauce recipe, so be sure to check it out if you haven’t!

Aside from the rushed schedule, I couldn’t have asked for a more perfect weekend. The sun was shining – and as I know some of you know, there’s nothing like a Midwestern summer – and I saw a lot of extended family. I’m feeling super grateful for that it’s like my heart is exploding with love, and there’s no better feeling in the world >> cue Michelle Branch song now (anyone?).

We had so many laughs my stomach still aches and I’m waiting on the six-pack to magically appear. Isn’t laughter the best workout? So much laughter in the stories that will live on for years as we continue to tell them over and over, laughing harder every time. That’s what life is sure about, regardless of how sleep deprived you end up being.

Are you familiar with feeling sleep deprived too? Maybe short on time or rushed? Yet wanting to eat healthier, have something prepared so that you don’t go grab that bag of Doritos? Ok – as someone who strives to have a real food life, I’m a bit ashamed to say I have a thing for Doritos. I admit it, but with Edamame Black Bean Salad at my side, I can fight off the cheesy cravings and have a satisfying lunch that’s full of flavor and so good for my body with 100% real food.

I’m not kidding one bit when I tell you this salad is so incredibly easy to make you can making it mid-week without worrying about wasting those precious nights to watch your favorite show, or you can prep it on Sunday for make-ahead lunches and still get to enjoy the weekend + summer weather. No one can argue with having more time – aren’t we always asking for that anyway?

The other beautiful thing about this salad? It can secretly double as a salsa, too. If you want to serve it at a cookout/barbecue/get-together as a healthier option, but know there are some people who don’t want “salad” – throw some chips next to the bowl and watch them dig in to enjoy every crunchy, refreshing, flavorful bite.

Do you know what this means? It’s perfect for this Memorial Day weekend!

If you make this Edamame Black Bean Salad (or any of my recipes), I’d love to see! Share on Snapchat (forkinkichen), Instagram, or Facebook!

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  • Author: Julie
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Category: lunch, recipes
  • Cuisine: lunch


This recipe for edamame black bean salad is an easy one that is absolutely bursting with flavor and color. Enjoy is as a main dish, side dish or a dip with crunchy tortilla chips!


  • 1 can reduced sodium black beans, rinsed and drained
  • 1 cup edamame
  • 1 cup fresh or frozen corn (raw sweet corn cut directly off the cob may also be used)
  • 1 tomato, diced
  • 1 avocado, peeled and diced
  • 1/2 cup chopped green onion
  • 1/4 cup chopped cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin


  1. Combine all ingredients and stir
  2. Serve cold with tortilla chips or on its own as a salad

Keywords: black beans, edamame, edamame black bean salad, Recipes, salad

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Watch the video: Edamame 2 Simple Recipes (May 2022).