This vegan, soy-free, gluten-free, eggs-free and lactose free edamame salad is a delicious Japanese side dish made of frozen edamame, whole kernel corn, red bell peppers and onions with refreshing lemon juice.
Special diets: Vegetarian | vegan | soy-free | gluten-free | eggs-free | nuts-free | lactose-free |
️Allergens:
⏱ 36 mins – easy
🍽 8 servings – 159 kcal per serving
|
Serving
181g |
Fat
7g |
Sat. fat
0g |
Sodium
392mg |
|
Carbs
18g |
Fibers
5g |
Sugars
5g |
Proteins
9g |
INGREDIENTS
- ¾ tsp black pepper
- ¾ tsp salt
- 1 lb frozen edamame
- 3 cups whole kernel corn
- 1 red bell pepper
- ¾ cup scallions
- 1 red onion
- ¼ cup parsley
- 2 tbsp basil
- 2 lemons
- 2 tbsp yellow mustard
- 2 tbsp olive oil
TOOLS
- 1 knife
- 2 bowls
- 1 squeezer
- 1 colander
- 1 whisk
- 1 wooden spoon
- 1 saucepan
STEPS
Chop a red onion. Destalk red bell pepper and chop it, then cut lemons in half.
Squeeze lemon halves with a squeezer.
Chop parsley, basil, and scallions.
Heat 2 cups of water in a saucepan. Add frozen edamame and cook for 2 minutes. Reduce heat to medium and cook for 8 minutes.
Rinse and drain the edamame pods in a colander.
Combine drained edamame, whole kernel corn, red bell pepper, red onions, scallions, parsley, and basil in a bowl.
Combine lemon juice, yellow mustard, olive oil, salt, and black pepper in a bowl. Whisk contents of the bowl and add to the edamame salad. Then, set it aside for 10 minutes.
It’s ready to be served !
