Edamame Salad

What’s cool and refreshing, high protein, low carb, quick and easy to prepare, organic and vegan, something simple but tasty for dinner on a hot summer night? That would have to be edamame salad.

Have you never eaten edamame? Imagine tender and buttery young lima beans, only better. They are green soybeans, usually sold frozen, either in their fuzzy peapods or shelled. Japanese restaurants commonly offer edamame heated in their shells and served in bowl as an elegant snack food. (Of course, in these days of herbicide-soaked genetically modified soybeans, you want to buy all of your soy products organically grown.)

I picked up a package of frozen organic shelled green soybeans (edamame) from Whole Foods Market this afternoon, and this evening I prowled around Google, looking for a recipe that spoke to me.

I found several, and here are the links:

Edamame Salad (with radishes and cilantro)
Marinated Edamame Salad (features endive, celery and cucumbers)
Edamame Salad with Herbs (has a yogurt dressing)
Edamame Salad with Baby Beets and Greens
Marinated Edamame Salad (features greenbeans, bell peppers, cranberries!)
Salmon and Edamame Salad with Tofu Mayonnaise
Rainbow Edamame Salad (with carrots, yellow and red cherry tomatoes)
Edamame Salad (with corn kernels, red bell pepper, red onions and parsley)

Here are three more I found intriguing but seemed to require more involvement than I was willing to offer on a hot July night:

She Spills the Beans: Asparagus and Edamame Salad with Green Garlic
Stephanie Cooks: Mushroom and Edamame Salad
Edamame and Red Cabbage Salad