Edamame Salad With Vinaigrette
Contributed by: NAPSA
Edamame: A Soybean That's Picked When Green
(NAPSA) - You don't have to be experienced in healthy eating to enjoy the benefits of a specialty soybean that's picked when it's green. Edamame (pronounced ed-ah-MAH-may) is a soybean that's harvested when the bean is 80 to 90 percent mature.
They are picked green and served either in the pod or shelled. In addition to soy protein, edamame contains all the eight essential amino acids, is high in essential fatty acids and contains no cholesterol. A one-half cup serving of shelled edamame contains only five carbs and eight grams of protein.
How much soy should you incorporate into your diet? The Food and Drug Administration states that "25 grams of soy protein a day as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease."
- 16 oz. bag of Seapoint Farms Shelled Edamame
- 1 Tablespoon soy sauce
- 2 Tablespoons vinegar
- 2 teaspoons mirin-sweet rice wine vinegar
- 1/2 teaspoon grated ginger
- 1 scallion, sliced thinly on bias
- 1/4 cup canola oil
- Sesame oil for garnish
In a large pot of boiling salted water cook edamame for about 3 minutes. Refresh in cold water and pat dry. Transfer to a serving bowl.
In a bowl combine soy sauce, vinegar, mirin, ginger and scallions. Pour dressing over edamame and stir to coat. Drizzle with sesame oil and serve.
- 2 cups of Seapoint Farms 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
Toss edamame beans with all remaining ingredients over medium heat for about one minute.
If you don't have all of the herbs called for, use more of the ones you do have. Even one fresh herb adds delightful flavor to edamame. Try to avoid using dried herbs in this recipe.