Quick & Easy Edamame Salad

Edamame (eh-dah-MAH-meh) are soybeans that not fully mature.  The bean pod looks like a large, fuzzy sugar snap pea. Whether fresh or frozen, this healthful legume adds fiber, vitamin K, and protein to any nutritious diet.  Find edamame in the frozen section (shelled or not shelled), and use it for an extra boost in salads, pastas, and casseroles.  It also makes a healthy snack!  My kids love it in their lunch box.  I just put the shelled, frozen edamame in their lunch, and it’s thawed out and ready to eat at lunch!

Edamame Salad:

4 cups frozen shelled edamame

2 tablespoons minced fresh parsley

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1/2 tsp freshly ground black pepper

1/8 tsp sea salt

1/2 cup (2 oz) shredded fresh pecorino Romano cheese

1. Cook edamame in boiling water to cover 3 minutes. Drain and plunge into ice water; drain.

2. Combine parsley and next 4 ingredients in a medium bowl, stirring with a whisk. Add edamame, and toss well.  Sprinkle with cheese.

Yeild: 8 1/2 cup servings

Per serving: Calories 174; Fat 9.1g (sat 2g); Protein 13.8g; Carbs 11.5g; Fiber 5.8g; Sugar 2.7g; Cholesterol 5mg; Iron .1mg; Sodium 159mg; Calc 65mg

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