Make this salad/relish of cannellini beans, corn, edamame, red bell pepper and red onion. Serve it as a side dish or use it as a base for grilled fish or a chicken breast. Photo by Kelly Cline | IST.




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April 2010

Product Reviews / Main Nibbles / Vegetables

Edamame Recipes

Page 4: Easy Ways To Enjoy Edamame Every Day


This is Page 4 of a four-page article about edamame soy beans, including recipes.


Edamame Recipes

Enjoy edamame in the shell as an appetizer or snack. Kids will enjoy squeezing the beans from the shell.

For cooking, buy shelled edamame and go to town! You can find many edamame recipes online, and can add edamame to soup, succotash or risotto. And without hardly any effort at all, you can:

  • Mix edamame into pasta, rice and quinoa dishes.
  • Toss edamame into green salads, protein salads (egg, chicken, tuna, etc.), pasta and rice salads.
  • Roll edamame into wrap sandwiches.
  • Use edamame to garnish soup, potatoes, fish and meats. It adds great color to dishes and the flavor blends with just about everything.
  • Make the easy salad/relish in the photo above by combining  1 can cannellini beans, 1 can corn kernels, 1 bag shelled edamame, 1 small diced red onion and 2 tablespoons minced cilantro or parsley. Dress lightly with 2 tablespoons olive oil, 1 tablespoon rice wine vinegar and 1 tablespoon fresh lime juice. Add salt and pepper to taste.

The following recipes are from Seapoint Farms. Find more recipes on the company website.

Spicy Edamame Dip
Try this dip with crudités, rice chips and other favorite dippers.


  • 1-pound bag shelled edamame
  • 4 large garlic cloves, unpeeled
  • 1-1/4 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cayenne
  • 1/4 teaspoon ground cumin
  • 6 tablespoons olive oil
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped fresh cilantro, plus a few sprigs for garnish


  1. Roast the garlic in an ungreased skillet over medium heat, turning frequently until softened, about 15 minutes. Cool and peel skins. 
  2. Boil the edamame in salted water for 5 minutes. Drain edamame and cool to room temperature. 
  3. Place peeled garlic into a blender or food processor with the motor running to coarsely chop it. Add the drained edamame, salt and spices.
  4. Add 1/2 to 3/4 cup of the cooking water and process until a smooth purée. Add the oil, lime juice and cilantro. Pulse to combine.
  5. Spoon into a serving dish. Serve at room temperature with cut raw broccoli, cauliflower, celery & zucchini for a low-carb snack.


Edamame Salad

The Asian flavors in the salad dressing blend with almost any cuisine. Serve as a side dish, as you would cucumber salad or green bean salad.


  • 1-pound bag shelled edamame 
  • 3 tablespoons seasoned rice wine vinegar
  • 2 tablespoons light soy sauce
  • 1 teaspoon canola oil
  • 1 teaspoon sesame oil
  • ¼ teaspoon red-pepper flakes
  • 4 scallions, minced diagonally
  • 1 medium cucumber, peeled, halved, seeded, and chopped
  • 1 medium red bell pepper, chopped
  • Lettuce leaves 


  1. In a large pot over high heat, bring 6 cups of salted water to a boil. Add the edamame, and cook for 5 minutes, or until tender. Drain well.
  2. Meanwhile, in a large bowl, whisk together the vinegar, soy sauce, canola oil, sesame oil and red-pepper flakes.
  3. Add the drained soybeans, scallions, cucumber, and bell pepper. Toss to coat.
  4. Serve on a bed of lettuce and/or other favorite greens.

Herbed Edamame
Serve this recipe as a side dish. It substitutes for any green vegetable.


  • 2 cups shelled edamame
  • 1 tablespoon olive oil
  • 1/2 tablespoon chopped fresh parsley
  • 1/2 tablespoon chopped fresh tarragon
  • 1/2 tablespoon chopped fresh chervil
  • 1 tablespoon chopped fresh chives
  • Salt and black pepper to taste


  1. Toss edamame with other ingredients over medium heat for about one minute.  If you don't have all of the herbs called for, used more of the ones you do have.
  2. Even one fresh herb adds delightful flavor to edamame. Try to avoid using dried herbs in this recipe. 

Edamame Rice Salad
Serve this healthy brown rice salad as a side dish, or add a protein (strips of chicken, grilled tuna, tofu, sliced egg, etc.) to make a main salad. This recipe comes from Frieda’s, one of our favorite producers of specialty vegetables and a great place to discover exciting new things to eat. Makes 6 servings.


  • 1 10-ounce package shelled edamame.
  • 3 cups cooked brown rice
  • 1 medium tomato, diced (1 cup)
  • 1 cup diced yellow summer squash or zucchini
  • 2 green onions, sliced
  • 3 tablespoons olive or cooking oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh dill
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Lettuce leaves (optional)
  • 1-1/2 pounds grilled chicken breast (or substitute), sliced


  1. Place shelled edamame in large bowl. Add cooked rice, tomato, squash and green onion.
  2. In a shaker jar combine oil, vinegar, dill, garlic, salt and pepper. Cover and shake well. Pour dressing over salad and toss well to coat.
  3. Cover and chill salad at least 30 minutes (or up to 24 hours in advance) to allow flavors to blend.
  4. Serve over lettuce leaves, if desired.