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Edamame Salad With Basil Vinaigrette

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  Frozen shelled edamame 1 Cup (16 tbs)
  Red wine vinegar 3 Tablespoon
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Salt 3⁄4 Teaspoon
  Canned cannellini beans 15 1⁄2 Ounce, drained, rinsed (1 Can)
  Tomato 1 Large, diced
  Celery stalks 1 , sliced
  Red onion 1⁄2 , diced
  Fresh basil leaves 1⁄2 Cup (8 tbs), chopped

Bring a small pot of water to a boil.
Add the edamame and cook 5 minutes; drain, rinse under cold water and pat dry.
Combine the vinegar, oil, garlic, and salt in a large bowl.
Add the edamame, beans, tomato, celery, onion and basil; mix well.
Let stand at room temperature for about 15 minutes before serving to allow the flavors to blend.

Recipe Summary

Side Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 856 Calories from Fat 184

% Daily Value*

Total Fat 21 g32.6%

Saturated Fat 2.9 g14.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1508.1 mg62.8%

Total Carbohydrates 124 g41.2%

Dietary Fiber 36 g144.2%

Sugars 13.2 g

Protein 49 g97.1%

Vitamin A 46.6% Vitamin C 69.5%

Calcium 27.7% Iron 69.9%

*Based on a 2000 Calorie diet

Edamame Salad With Basil Vinaigrette Recipe