Edamame Lima Bean Salad Recipe 445

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.

Steps:

• In a small bowl, whisk together the red wine vinegar, mustard, salt, pepper, garlic (if using), parsley (if using dried), & basil/cilantro (if using dried).
• Cut the kernels off the ear of corn or place the thawed corn in a large bowl.
• Stir in the soy beans (edamame), kidney beans, garbanzo beans, scallions, bell pepper, parsley (if using fresh), & basil/cilantro (if using fresh).
• Gently toss in the dressing.

Steps:

• For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
• Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
• Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.

Steps:

• Combine edamame, shrimp if using, beans, tomatoes and onion in a large bowl, mix well and set aside.
• In a separate bowl, whisk together the remaining ingredients; pour over the edamame mixture and toss gently to combine.
• Chill for at least 1 hour.

Steps:

• Use unsalted ingredients when possible, otherwise, rinse well to get rid of excess salt.
• Put edamame in microwave-safe covered dish (I use pyrex glass 2 QT dish), add a few tablespoons of water, cook for 4 mins or as per directions.
• Cut up red pepper into small cubes, set aside.
• Pour cooked edamame and can of corn into colander, rinse with cold water to chill, shake off excess water, and pour into serving dish (I use same glass dish).
• Empty cans of beans into colander, rinse well with cold water until it runs clear and shake off excess water.
• Pour beans into dish with edamame and corn.
• Add cut red pepper to dish.
• Add fresh dill to taste (I cut up with scissors).
• Add lime juice and Italian dressing, reduce dressing to cut back on salt, fat.
• Season to taste with ground pepper.
• Optional: Add a chopped avocado for a richer-tasting dish.
• Serve immediately or even better, chill before serving.