Edamame Bean Salad

Edamame Bean Salad

Edamame Bean Salad

Prep Time
15 Minutes
Cook Time
5 Minutes
  • 225 gram (8 ounce) edamame soya beans, shelled and frozen

  • 200 gram (7 ounce) sweetcorn, tinned or fresh

  • ½ red pepper, diced

  • 2 spring onions, thinly sliced

  • 1 teaspoon Flat Leaf Parsley

  • Oregano

  • ½ teaspoon Garlic Granules

  • ½ teaspoon Sea Salt

  • Ground Black Pepper , pinch

  • 2 tablespoons olive oil

  • 2 tablespoons vinegar

  • 1½ teaspoon Oregano

Key Products
Flat Leaf Parsley

Product Information

£ 1.69/unit,3g
Garlic Granules

Product Information

£ 1.80/unit,47g
Ground Black Pepper

Product Information

£ 2.20/unit,33g

Product Information

£ 1.69/unit,7g


  • 1 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.
  • 2 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.
  • 3 Cover and refrigerate for at least 1 hour to allow the flavours to infuse. Toss before serving.