Vegan Edamame Salad

Edamame salad is colorful and carries a nutritional punch.  

  • 1 bag of frozen edamame, shelled
  •  1 cup corn kernels, fresh or frozen, cooked
  •  1 bunch of green onions, sliced
  •  ½ cup red bell pepper, diced
  •  1 jalapeño, seeded, diced
  •  1 tablespoon of fresh parsley, chopped
  •  3 tablespoons of rice vinegar
  •  1 tablespoon of canola oil
  •  ¼ teaspoon salt
  • Freshly ground pepper

 Boil edamame in salted water for 5 minutes. Drain and mix with the rest of the ingredients in a bowl. Refrigerate for storage.

Hint:

Roasted edamame makes a tasty snack to serve. Just toss 1 bag of edamame with 2 teaspoons of oil and add sea salt and fresh ground pepper. In a single layer on a baking pan, bake at 375°F (190°C) for 35 minutes and serve.

Categories

AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast

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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.