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A bowl of chickpea, corn, and edamame salad garnished with fresh parsley and crumbled cheese, served with two golden spoons.

Edamame Dense Bean Salad

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This edamame bean salad is high in protein, needs no cooking, and gets better as it sits making it perfect for meal prep, lunch, and parties!
Course Lunch, Side Dish
Cuisine American
Diet Gluten Free, Vegetarian
Keyword edamame salad
Prep Time 10 minutes
Cook Time 0 minutes
Marinate 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 249
Author Robyn Conley Downs

Equipment

  • Large Bowl

Ingredients

  • 1 cup shelled edamame (fresh steamed or frozen, defrosted)
  • 1 cup corn (fresh, canned, or frozen defrosted)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup English or Persian cucumber, small diced
  • ¼ cup red onion, small diced
  • ¼ cup flat leaf parsley, finely chopped
  • 2 tablespoons basil pesto
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly-ground black pepper
  • ⅓ cup crumbled feta

Instructions

  • To a large bowl, toss the edamame, corn, chickpeas, cucumber, red onion, parsley, pesto, lemon juice, salt, and pepper until well combined.
  • Add the feta and toss again. Allow to sit for 5-10 minutes for the flavors to absorb, then serve.

Nutrition

Serving: 1 (of 4) | Calories: 249kcal | Carbohydrates: 31g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 702mg | Potassium: 495mg | Fiber: 10g | Sugar: 4g | Vitamin A: 666IU | Vitamin C: 12mg | Calcium: 155mg | Iron: 3mg
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