Edamame have been bred to eat at an immature stage. They are different from the soybeans grown to make tofu. They are available organic as well. Firm yet tender, they are removed from their jackets and eaten as a snack in bars in Japan. Available shelled or in a pod, edamame is a protein packed ingredient that does not need a lot of salt.
This Edamame Black Bean Salad has great crunch contrast between the celery, onion and shelled edamame. An attractive salad that can be rolled in a wrap or served in a bowl.
Makes: 6 servings
Ingredients:
2 cups frozen shelled edamame
¼ cup olive oil
1 tsp ground cumin
1-15oz can organic black beans, draine and rinse
¼ cup chopped red onion
1 cup corn
1 cup thinly sliced celery
1 carrot, grated
2 tbsp fresh lime juice
1 tsp finely chopped garlic
1 tsp salt
¼ tsp black pepper
¼ cup chopped cilantro
Method:
1. Cook edamame in 2-quart saucepan of boiling water, uncovered for 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
2. Heat oil in a small skillet over low heat until hot. Add cumin, stirring until fragrant, for 30 seconds. Pour into a large glass bowl.
3. Add cooked edamame, black beans, onion, corn, celery, carrot. Toss.
4. In a small bowl combine lime juice, garlic, salt, pepper
5. Pour lime juice mixture over vegetables. Stir. Add cilantro. Toss.
