An edamame salad with zing and crunch, this one's got lightly cooked young soy beans tossed with lime juice, oregano and cumin and stirred through with pumpkin seeds and red onion for some bite. It's one of those salads I literally cannot stop eating. I've put it away from me now. I'm eyeing it greedily but I promise I am going to share it rather than devour it all myself. I think you are going to like it.
I'm not lucky enough to have access to fresh so I used frozen pre-shelled edamame beans. They worked beautifully and make this recipe very easy and cheap to put together. You'll find bags of frozen beans in Asian grocers and whole food shops.
2 cups / 240g of frozen (or fresh) shelled edamame beans
4 tablespoons of fresh lime juice
2 tablespoon of olive oil
½ tsp salt
½ tsp of cumin
1 small red onion, chopped
¼ cup chopped fresh oregano leaves
½ cup/ 70g of toasted pumpkin seeds (pepitas)*
Boil the edamame in salted water for 3 minutes until just tender. Cool quickly by plunging the beans into iced water as soon as you've drained them. Allow to get completely cold before straining again. In a medium bowl, whisk together the lime juice, olive oil, salt and cumin. Now add the cooled edamame, fresh oregano and pumpkin seeds and stir well to mix the flavours. Serve at once. If you are not going to eat straight away, wait until the last moment to add the pumpkin seeds. I like them best with some crunch.
*To toast the pumpkin seeds or pepitas, place them in a heavy based pan without oil over a medium heat. Toast the seeds for a few minutes, tossing regularly until they begin to lightly brown. Keep a close eye on them - they'll burn easily.