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Japanese Edamame Bean Salad

Ingredients
Preparation
15 mins Prep Time 5 mins Cook Time
15 mins Prep Time
5 mins Cook Time
  • Bring a medium pan of water to the boil over a high heat. Add the edamame beans and cook for 4 minutes or until they turn bright green and are tender. Drain and rinse under cold water.

  • For the Oregano Vinaigrette, mix all the ingredients in a large bowl until well blended. Add the edamame beans, sweetcorn, red pepper, spring onions and Parsley, toss well to coat.

  • Cover and refrigerate for at least 1 hour to allow the flavours to infuse. Toss before serving.

Nutrition information

(Amount per serving)

  • Energy: 157 Fat: 7.5g
  • Saturates: 1.3g Fiber: 3.2g
  • Carbohydrate: 12.8g

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