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Edamame & Lima Bean Salad


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Rate this recipe 4/5 (9 Votes)


  • Salad:
  • 1 cup edamame, shelled
  • 1 cup lima beans
  • 2 green onions, minced
  • 1 cup charred asparagus
  • white balsamic vinaigrette to taste
  • 1 ⁄4 cup Gruyère cheese, shaved
  • Charred asparagus:
  • 1 cup asparagus, chopped into 1⁄4-inch pieces
  • 2 tablespoons olive oil
  • sea salt & freshly ground pepper, to taste
  • red chili pepper flakes, to taste
  • White balsamic vinaigrette:
  • 2 tablespoons sugar
  • 2 tablespoons Dijon mustard
  • 2 teaspoons sea salt
  • 1 tablespoon fresh ground pepper
  • 1 ⁄2 teaspoon cumin
  • 1 ⁄2 teaspoon cayenne pepper
  • 3 cloves garlic, pressed
  • 3 ⁄4 cup olive oil
  • 4 tablespoons white balsamic vinegar
  • Read more:


Servings 4
Adapted from


Step 1

1.For the salad Remove peas from shells and cook in boiling salted water. 2.After 2 to 4 minutes, transfer them to a bath of ice water to stop the cooking process. 3.Repeat step 1 for both the edamame and lima beans. 4.In a large bowl, combine peas, edamame, lima beans, green onions, and charred asparagus. 5.Using a wooden spoon, mix in desired amount of white balsamic vinaigrette. 6.Top with shaved Gruyère cheese. Serve cold. 7.For the asparagus, Preheat oven to 400°F. 8.Line a baking sheet with foil and spray generously with cooking spray. 9.Arrange asparagus in a line (without overlapping) and drizzle olive oil evenly over arrangement. 10. Sprinkle sea salt, fresh ground pepper, and red chili pepper flakes evenly over asparagus. 11. When desired level of charred is achieved (approximately 8 to 12 minutes) remove from oven and set aside. 12. For the dressing, Combine sugar, Dijon mustard, sea salt, fresh ground pepper, cumin, cayenne pepper, and garlic with a fork to create a paste. 13. Using a whisk, mix in the olive oil and white balsamic vinegar. 14. Refrigerate, and use for up to 1 week. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25.

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