Sunday, July 6, 2014


I have a fair number of frozen packages of edamame beans which need to be used.  Edamame beans are also quite tasty and lend themselves to being added to salads, quinoa or couscous dishes or just eating them on their own.  The frozen beans I buy are still in the pod so I cook them for close to six minutes in the microwave and then let them cool.  Each frozen package has close to a cup of shelled beans.  I made this salad as I also had fresh green beans and lots of herbs in the garden.  The herbs add a delightful freshness to the salad and I used fresh dill, parsley and mint.  I used about 5 large mint leaves and it added a nice flavour.  You could add quinoa or couscous to this salad as an option.  I had about a quarter of a cup of cooked chick peas in the fridge which also got added to this salad.   It was a good way to use up this small amount of chick peas.  I have a collection of flavoured balsamic vinegars and olive oils.  But that is another story for another post.  I used lemon white balsamic vinegar in this salad.   If you don't have white balsamic vinegar, regular balsamic vinegar is fine to add.


1 cup shelled cooked edamame beans
1 shallot, finely chopped
2 cups of cooked green beans, chopped
2 stalks of celery, finely chopped
1/2 to 1 cup of fresh herbs: parsley, dill and a few mint leaves
2 tbsp white balsamic vinegar
2 tbsp olive oil
salt and pepper to taste


Add all of the ingredients except for the oil and vinegar into a medium size bowl.  Mix well.  Add the vinegar and oil.  Adjust the seasonings to taste.  Serves 3- 4 depending on whether this is a side dish or part of your main meal.

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