1 (10-ounce) package ready-to-eat edamame
3 cups cooked brown rice
1 medium tomato, seeded and diced (about 1 cup)
1 cup diced yellow summer squash or zucchini
2 green onions, sliced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh dill
2 cloves garlic, minced
Salt and pepper to taste
Lettuce leaves for garnish, optional


1. In a large bowl, combine edamame, cooked rice, tomato, squash and green onion.
2. In a medium bowl, whisk together oil, vinegar, dill and garlic. Season with salt and pepper. Pour dressing over salad, toss well to coat. Cover and chill salad at least 30 minutes to allow flavors to blend. Serve over lettuce leaves, if desired.

Recipe Courtesy of Freida's, The Specialty Produce People.

Edamame, a favorite Japanese snack, are soybeans in the pod. Edamama are now available pre-shelled and ready to eat. They are available fresh or frozen in Asian markets and some gourmet shops.

Dilled Edamame Rice Salad
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