Best 7 Corn Edamame And Bean Salad Recipes

EDAMAME BEAN SALAD

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.

EDAMAME AND CORN SALAD

Steps:

• Mix tomatoes, edamame, corn, green onions, lime juice, olive oil, cilantro, and garlic together in a bowl. Season with sea salt.
• Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.

EDAMAME-BLACK BEAN SALAD

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.

ROASTED CORN AND EDAMAME SALAD

Steps:

• Heat oven to 450 degrees. In a bowl, toss corn kernels and garlic cloves with the tablespoon of oil, chile powder, cumin and 2 teaspoons of salt. Spread in a sheet pan and roast 10 to 12 minutes, until fragrant and golden. Set aside to cool.
• In a pot of salted boiling water, cook the beans just until crisp-tender. Drain and set aside to cool.
• Make the dressing: Squeeze the roasted garlic flesh out of the papery skins into a blender. Add the honey, lime juice and zest, 1/2 cup oil, the cilantro roots and leaves, and salt and pepper. Blend until smooth. Taste and add more oil if the dressing is too tart.
• In a serving bowl, combine the corn, beans, bell peppers, jicama or cucumbers, scallions and cheese. Pour most of the dressing over this and toss well. Taste and add more dressing, and salt and pepper to taste. Sprinkle 1/4 cup cilantro leaves on top and serve.

EDAMAME-BEAN SALAD

Steps:

• Use unsalted ingredients when possible, otherwise, rinse well to get rid of excess salt.
• Put edamame in microwave-safe covered dish (I use pyrex glass 2 QT dish), add a few tablespoons of water, cook for 4 mins or as per directions.
• Cut up red pepper into small cubes, set aside.
• Pour cooked edamame and can of corn into colander, rinse with cold water to chill, shake off excess water, and pour into serving dish (I use same glass dish).
• Empty cans of beans into colander, rinse well with cold water until it runs clear and shake off excess water.
• Pour beans into dish with edamame and corn.
• Add cut red pepper to dish.
• Add fresh dill to taste (I cut up with scissors).
• Add lime juice and Italian dressing, reduce dressing to cut back on salt, fat.
• Season to taste with ground pepper.
• Optional: Add a chopped avocado for a richer-tasting dish.
• Serve immediately or even better, chill before serving.

EDAMAME (SOYBEAN) & CORN SALAD

Steps:

• In a small saucepan, combine vinegars, sugar, cumin, onion powder and garlic. Heat until sugar is dissolved. Remove from heat.
• Place edamame, corn and red pepper in a medium bowl.
• Pour vinegar mixture over vegetables. Stir to mix.
• Cover and chill 1 to 4 hours, stirring once.
• Just before serving stir in cilantro.

CORN, EDAMAME AND BEAN SALAD

Steps:

• 1. Mix together all ingredients, taste for salt and pepper.
• 2. Chill for at least one hour before serving.