You can add all sorts of colorful, flavorful, nutrient-dense ingredients to this basic salad—sliced mushrooms, diced red bell pepper, halved cherry tomatoes, diagonal-cut sugar snap peas, or asparagus tips to name a handful. Edamame can be purchased fresh from Asian markets and some produce markets but are most often found in the frozen-food section of supermarkets. Fresh edamame should be used within two days. Frozen will last for several months. Garnish this with thin slivers of lemon peel and a smattering of tiny fresh mint or basil leaves. The acid in the salad dressing can make the edamame—or any other green vegetables you might add—turn a dull green over time, but it will not impact the wonderful flavor of this salad.
12 oz, fresh or frozen
Fresh lemon juice
1 Tbsp, extra-virgin
1 medium clove(s), minced
¼ tsp, freshly ground
- Bring a large pot of water to a boil. Add the edamame, return to a boil, and cook until just crisp-tender, 6–8 minutes. Rinse under cold running water, drain, and place in a large bowl.
- To make the dressing, combine the lemon juice, mustard, oil, garlic, salt, and pepper in a small bowl. Pour the dressing over the beans. Serve at once, or cover and refrigerate until ready to serve, up to 2 days. Yields 3/4 cup per serving.