Rosemary Edamame Salad

By • December 2, 2010 • 2 Comments


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Author Notes: My mom does this salad with extra virgin olive oil instead of water, and it's really tasty. I took the olive oil out of it to cut down on the calories, and it still tastes great! It's a scrumptious Italian salad that is high in protein and wonderful served over arugula. - Dan_Q_Marek

Serves 2-4

  • 2 tablespoons Fresh rosemary, chopped
  • 5 cloves Garlic, minced
  • 1 tablespoon Fresh lemon juice
  • 4 tablespoons Water
  • 1 can Cannellini beans, rinsed and drained
  • 1 16 oz bag Frozen edamame, thawed
  • 3 tablespoons Nutritional yeast (or 2 Tbls parmesan, optional)
  • 1 teaspoon sea salt
  1. Method: Saute the rosemary and garlic in water and lemon juice on high heat for 3 minutes. Pour over the canolini beans and edamame. Toss with the remaining ingredients and cool to 40 degrees.

Tags: adaptable to vegetarian, edamame, rosemary, Vegan

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over 2 years ago KateCooks

Mmmmm... I just made a version of this and it was delicious!! I substituted olive oil for water, and added frozen peas and some orzo into the mix. Thanks so much for sharing! Will definitely make this fresh-tasting combination again.

Dsc_0675-x2a

over 2 years ago Sagegreen

I will make this for sure. Thanks.

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