Best Skinny Green Bean And Edamame Salad Recipes

EDAMAME BEAN SALAD

Edamame Bean Salad image

A quick and simple plant-based, vegan salad that is great at room temperature or cold. I make this protein-packed dish for my kids' school lunch 2 to 3 times a month. I sometimes use small white beans when out of garbanzos, and add avocado and/or cooked quinoa, tomato, or cucumber to change it up or stretch it. It is great for picnics, potlucks, and kids' school lunches, and can be side or main dish, served on a bed of spinach, or in a wrap.

Provided by Amber Matus

Categories Salad Beans Black Bean Salad Recipes

Time 35m

Yield 12

Number Of Ingredients 10

Ingredients

1 (16 ounce) package frozen corn
1 sweet onion, diced
1 (16 ounce) package frozen shelled edamame (green soybeans)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (12 ounce) jar roasted red peppers, drained and chopped
1 teaspoon smoked sea salt
1 teaspoon ground cumin
¼ cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice

Steps:

Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 26.1 g, Fat 3.4 g, Fiber 6.4 g, Protein 9.9 g, SaturatedFat 0.4 g, Sodium 462.4 mg, Sugar 2.6 g

SKINNY GREEN BEAN AND EDAMAME SALAD

Skinny Green Bean and Edamame Salad image

81% less sat fat • 100% less cholesterol than the original recipe. Edamame are sweet, delicious green soybeans. They add plenty of high-quality protein to this meatless main-dish salad.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/4 cup lightly packed fresh basil leaves
2 bags (12 oz) frozen whole green beans
2 bags (10 oz) Cascadian Farm™ Organic frozen shelled edamame
1/3 cup reduced-fat feta cheese
1 container (6 oz) fat-free Greek yogurt
2 tablespoons snipped fresh basil
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups yellow cherry tomatoes, halved
12 slices crusty country bread, toasted
Fresh basil leaves

Steps:

Prepare balsamic dressing by combining the 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons red wine vinegar, and 1/4 cup lightly packed fresh basil leaves in a blender. Blend until smooth.
Prepare green beans and edamame according to package directions. Drain; combine in a large bowl. Cool to room temperature, then add tomatoes. Drizzle with half of the dressing; toss gently to coat.
Meanwhile, in a small bowl, combine feta cheese and yogurt; use a fork to mash into paste. Add basil and garlic; mash to blend. Season with half of the salt and half of the pepper. Set aside.
Spread feta mixture on bread slices. Place slices on serving plates. Mound green bean mixture on top of bread slices. Drizzle with remaining dressing and season with remaining salt and pepper. Sprinkle with basil leaves.

Nutrition Facts : Calories 350, Carbohydrate 45 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 10 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 8 g, TransFat 0 g