Friday, June 25, 2010

Edamame Salad

When I was at Costco a few months ago I purchased a lifetime supply of edamame. We're still eating them. I was excited to find this recipe to add some variety to our weekly edamame serving. Thanks to Week of Menus for the recipe! I modified the original recipe by using fire roasted bell peppers instead of raw ones and green onions instead of scallions.

I suggest letting the salad sit in the refrigerator for 24 hours to let the flavors come together. I liked it better the second day.

2 packs frozen edamame beans in their shells ( If using preshelled beans, you'll need around 2 1/2 cups.)
1/2 cup roasted red bell pepper, finely diced
1/2 cup green onions chopped
1/4 cup cilantro, finely chopped

for the dressing:
2 tablespoons rice vinegar
2 tablespoons oil
1 1/2 teaspoons honey
1 tablespoon grated fresh ginger
1/2 teaspoon salt

Get Cookin'

 Cook edamame beans according to package directions. When done cooking, make sure to rinse well with cold water to stop cooking. Dump the beans into a bowl full of ice water. Set aside.

2. Mix ingredients for dressing together.

3. Shell the edamame. Place the beans into a bowl. Pour dressing on top. Add cilantro, bell peppers, scallions. Toss to coat. Chill in the refrigerator for 24 hours to allow flavors to amalgamate.

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