This fresh and flavorful Edamame Salad recipe is nutritious and high in fiber, making it filling too! This recipe is not only vegetarian, dairy-free, gluten-free, heart healthy, low sodium, nut-tree, it is easy to prepare! It is so easy to make, we made it in our nutrition office without a kitchen!
At RBA, we love recipes that are both healthy and simple. So simple, in fact, our dietitians can make them in our office! We set out to make a healthy edamame salad in our Greenbelt office, with only a microwave to do the cooking. The best part of this recipe is that it is so versatile! You can use pasta instead of rice, and add any vegetables you want! We have made the recipe using bowtie pasta, and added shredded carrots and diced bell pepper. Yum!
To see us making making our easy edamame salad recipe in our office, take a look at this cooking demo blog on easy edamame salad.
Easy Edamame Salad
- 1 cup edamame shelled
- 2 cups corn frozen
- 1-1/2 cup rice cooked
- 1 cup kidney beans rinsed and drained
- 2 tomato finely diced
- 1/2 red onion finely diced
- 1-1/2 tsp cumin
- 4 tbsp lime juice
- 2 tbsp olive oil
- 1/2 cup cilantro fresh, chopped
- salt and pepper to taste
- Cook edamame and corn (separately) according to package directions. Allow each to cool, and combine in a large bowl. Add rice and kidney beans and gently mix.
- In a small bowl, combine tomatoes, onion, cumin, lime juice, and olive oil and mix. Add to bean mixture along with cilantro, salt, and pepper. Fold gently to combine.
- Serve at room temperature and enjoy!
Nutrition info is an estimate and may contain errors.
We love teaching others about easy and healthy cooking! The dietitians at RBA are available for cooking classes with individual clients and families, as well as cooking demos for corporate wellness events. Call our office at (301) 474-2499 or contact us for more information!
An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.