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Edamame Salad

  • 1 bag shelled edamame beans
  • 3 Tbsp seasoned rice wine vinegar
  • 2 Tbsp soy sauce
  • 1 tsp canola oil
  • 1 tsp sesame oil
  • ¼ tsp red-pepper flakes
  • 4 scallions, minced
  • 1 med cucumber, peeled, seeded, and chopped
  • 1 med red bell pepper, chopped

In a large pot over high heat, bring 6 cups of salted water to a boil. Add the edamame, and cook for 5 minutes, or until tender. Drain well.
In a large bowl, whisk together the vinegar, soy sauce, canola oil, sesame oil, and red-pepper flakes. Add the drained soybeans, scallions, cucumber, and bell pepper. Toss to coat.

Serve as is or over lettuce leaves.

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