Name: Rosemary Edamame Salad
Yield: Serves 2-4
Ingredients: 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

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

Ingredients

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

In This Recipe

Directions

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.

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2 Reviews

KateCooks February 5, 2011

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.

Sagegreen December 2, 2010

I will make this for sure. Thanks.