Recipe: Edamame and summer bean salad

By Mayo Clinic Staff

Dietitian's tip:

Not your typical bean salad, this bright side dish made with fresh soybeans (edamame) is loaded with texture and flavor. Perfect for a picnic or barbecue, it's easy to make ahead.

Number of servings

Serves 8

Ingredients

  1. 3/4 pound wax beans
  2. 2 cups shelled edamame
  3. 2 green (spring) onions
  4. 2 tomatoes, seeded and diced
  5. 1 tablespoon chopped fresh basil
  6. 1 tablespoon rice vinegar
  7. 1 tablespoon fresh lime juice
  8. 1 teaspoon honey
  9. 1 teaspoon Dijon mustard
  10. 2 teaspoons olive oil
  11. 1/2 teaspoon salt
  12. 1/4 teaspoon freshly ground black pepper

Directions

Trim the wax beans and cut crosswise into thirds. In a large pot fitted with a steamer basket, bring 1 inch water to a boil. Add the wax beans and edamame, cover and steam until both are tender-crisp, about 5 minutes. Drain, rinse with cold water and drain again.

Trim the green onions, then thinly slice on the diagonal, including the tender green tops.

In a large bowl, combine the steamed edamame and wax beans, green onions, tomatoes and basil. Toss to mix evenly.

In a small bowl, combine the vinegar, lime juice, honey and mustard. Whisk in the olive oil. Add the dressing to the vegetables and toss to coat. Season with the salt and pepper. Serve chilled or at room temperature.

Nutritional analysis per serving

  • Total fat

    5 g

  • Calories

    130

  • Protein

    9 g

  • Cholesterol

    0 mg

  • Total carbohydrate

    12 g

  • Dietary fiber

    4 g

  • Monounsaturated fat

    2 g

  • Saturated fat

    1 g

  • Sodium

    196 mg