Edamame: an immature soy bean often found in Asian dishes, typically served in the pod. They’re like lima beans, but sadly third grade teachers don’t use them to practice photosynthesis.
This edamame salad is a great option for college students living in a dorm or apartment. Whether eaten as a meal or a side dish, this cold salad is rich in flavor—and healthy, too. It keeps well in the fridge, so it’s great for lunch on-the-go.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Ingredients:
10-oz. bag of Steamfresh frozen edamame (in pod or out of pod)
½ cup slivered almonds
½ red bell pepper
2-oz. Havarti cheese
2 tablespoons lemon juice
¼ cup olive oil
2 tablespoons fresh cilantro
salt and pepper, to taste
Directions:
1. Dice half of a red pepper with a knife on a cutting board, cutting it into pieces the size of a dime. Place pieces into a plastic tub.
2. Cube Havarti. Put the cheese into the same tub as the peppers.
Photo by Jenny Krane
3. Place bag of edamame into microwave and cook for 4 minutes. Take the bag out an open carefully. Let edamame cool before placing in tub with peppers and cheese.
Photo by Jenny Krane
4. Add ½ cup of slivered almonds into the tub. Mix all ingredients together, so the flavors and textures are distributed evenly.
Photo by Jenny Krane
5. Pour the lemon juice over the mixture.
Photo by Beth LeValley
6. While stirring the salad, drizzle olive oil to create a dressing.
Photo by Beth LeValley
7. Gently mix in cilantro, being careful not to crush the leaves.
Photo by Beth LeValley
8. Sprinkle salt and pepper to taste, and enjoy now or put it in the fridge for tomorrow’s lunch.
Enjoy these other cold salad recipes for future lunches: