Wednesday, January 22, 2014

vegan edamame potato salad

I found this recipe on the back of some Bird's Eye shelled edamame a number of years ago. I can't find it anywhere online, so I thought I'd post it myself.

Preparation Time:  15 minutes
Cooking Time:  10 minutes
Total Time:  25 minutes
Serves:  6-8


  • 2 lbs small red skinned potatoes (quartered)
  • 1 package (16 oz) of Birds Eye Shelled Soybeans
  • 3 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp brown sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 clove garlic, chopped (optional)
  • 1/2 red onion, thinly sliced.

Cook potatoes in large pot of salted water for 6-7 minutes or until
tender. Drain and allow to cool. Prepare soybeans per the packaged
directions. Set aside and keep chilled until needed. Mix the next 7
ingredients and whisk to blend. Combine the potatoes, edamame, and
onion with dressing. Mix well. Season with additional salt and pepper
to taste. Chill until ready to use.

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