Edamame's popularity largely hinges on its health benefits. The green soybean is a natural source of antioxidants, which ward off the negative effects of free radicals and strengthen the immune system. It's also rich with isoflavones, which lower blood pressure and the risk of heart disease. Additionally, edamame is a good source of protein.
More: The Power of Protein
This salad also includes a number of other nutrient-dense vegetables—carrots, corn, purple cabbage and red onion. It also happens to be vegan and gluten-free.
- 1 1/4 cups fresh or frozen shelled edamame
- 1/2 cup fresh corn kernels, about 2 ears of corn or frozen corn
- 1/4 cup finely diced red onion
- 1 clove garlic, minced or 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup chopped purple cabbage
- 1 cup shredded carrots (measure after shredding and lightly place in measuring cup)
- 3 tablespoons chopped fresh basil leaves or 1 1/2 teaspoon dried basil
- 2 teaspoons red-wine vinegar
Preheat the oven to 400 degrees Fahrenheit.
Place the edamame, corn, red onion, garlic, olive oil, salt and pepper into a 13 by 9 glass pan, and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown.
Remove from the oven and allow to cool for at least 5 minutes. Add the cabbage, carrots, basil and vinegar to the edamame mixture, and toss to combine.
Taste and adjust seasoning, as desired. Serve chilled or at room temperature.
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