Edamame Salad
This was such a perfect summer side dish! We love edamame but I’ve always been a bit put off by radishes. No more! Not sure if it was because we had fresh, organic, extra-tasty ones or if I’ve just grown out of the aversion (as I have with so many other foods over the years…such as tomatoes, onions, cooked fruit, and now seemingly mushrooms) but we sure loved this recipe. And you can’t deny that the colors are just perfect together!
Edamame Salad
Serves: 2
Recipe courtesy South Beach Diet
8 ounces frozen shelled edamame
1 ounce seasoned rice vinegar
1/2 tablespoon vegetable oil
1/8 teaspoon salt
Dash pepper
1/2 bunch radishes (4 ounces), cut in half and thinly sliced
1/2 cup loosely packed cilantro, chopped
Toss the edamame, vinegar, oil, salt, pepper, radishes, and cilantro together in a large bowl. Serve chilled or at room temperature.
Spontaneous Truth 
I love the dish and the picture! I work with Seapoint Farms, the largest importer and manufacturer of edamame and we love coming across posts like this! For blogging about edamame you have been entered into our monthly drawing to win a case of our Dry Roasted edamame! We look forward to reading on! Thanks.
Thanks, David! 🙂
Looks good. I have never been keen on radishes either, so if you like it, I should try it. So…..are you now liking tomatoes?
Yes!! I decided I love tomatoes about four years ago and haven’t looked back since. 🙂 It’s been eye-opening (stomach-opening?).
I’ve made this a bunch of times on the SB diet – it’s great!
It’s so yummy! I was so happy to come across it. 🙂