Ingredients

How to make it

  • Start by boiling a pot of salted water.
  • Cook the edamame for 3-5 minutes.
  • While that's boiling, open both cans of beans.
  • Pour them into a colander and rinse thoroughly.
  • Put the drained beans in a bowl large enough for mixing.
  • Once the Edamame are done, drain them and immediately rinse with cold water.
  • Add to the bowl with the beans.
  • Now for the veggie prep.
  • Quarter the bell pepper, then cut each piece lengthwise once before cutting into thin, short strips.
  • Quarter the carrot lengthwise and slice thinly.
  • Halve the celery lengthwise then coarsely chop.
  • Put all the vegetables on top of the beans.
  • It's time to make the dressing.
  • Combine the various oils as you like in one bowl.
  • Put the vinegar, soy sauce, and optional sugar in another.
  • Take a whisk and beat the vinegar vigorously; while doing so, slowly pour the oil into it.
  • Pause occasionally to be sure you're getting the majority of the oil emulsified.
  • (Sorry for no action shot, but when working solo it's pretty hard to photo, whisk, and pour at once.)
  • Pour over the bean/vegetable mix and stir.
  • Be gentle, as the cannellini beans can be somewhat fragile.
  • If you want to use the seame seeds, I strongly recommend you toast them first. Just put them in a clean pan.
  • And toast them until golden brown and smelling like sesame.
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  • chriesi 7 years ago
    That is great.
    Was this review helpful? Yes Flag
  • janend 7 years ago
    What a great idea to add edamame to bean salad! Thanks for sharing!
    Was this review helpful? Yes Flag

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