Southwest Edamame Salad
This is the third post in our cooking with soy series and today we’re serving up edamame – a Southwest Edamame Salad to be specific!
You know, those little green pods they serve at sushi restaurants, aka “edamame?” Those are soybeans! I’m always surprised by how many people don’t know that.
Edamame is good for so many things other than soaking up saki bombs.
Edamame, which are whole immature, soybeans, are an awesome source of plant-protein, healthy fat and fiber and they’re easy to toss into so many dishes to up the nutritional value.
Today I’m going to share my top tips for eating edamame plus a super tasty soy recipe – my southwest edamame salad.
TIPS FOR USING EDAMAME
- Buy frozen edamame to save money and prevent food waste. Frozen soybeans are often cheaper than fresh and they retain the same nutritional value as fresh beans.
- Simply toss edamame into salads, stir-fries, and grain bowls for added plant-protein.
- Add edamame to dips and spreads like hummus or guacamole to up the nutritional value.
- ¼ cup olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon salt
- pinch of pepper
- ½ teaspoon of chili powder (optional)
- 1 cup edamame (defrosted if using frozen)
- 1 cup quinoa, cooked
- 1 cup black beans, rinsed
- 1 cup sweet corn
- 1 cup cherry tomatoes, halved
- 1 cup red onion, chopped
- 1 cup avocado, cubed
- tortilla strips (optional)
- In a small bowl, whisk together olive oil, vinegar, lime juice, cumin, garlic powder, oregano, salt and pepper.
- In a large bowl, combine edamame, quinoa, black beans, sweet corn, cherry tomatoes, onion, and avocado.
- Add dressing to the large bowl and toss to incorporate.
- Serve chilled and topped with optional tortilla strips.
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Weigh in: Do you have other tips for eating edamame? Share them in the comments below! Will you try this Southwest Edamame Salad?