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Super-Green Edamame Salad

Prep Time

20 mins

Prep Notes

Use organic ingredients if possible! 

Cooking Time

20 mins


10 servings


  • 2 12-ounce packages frozen shelled edamame, thawed
  • 1 15-ounce can pink beans or pinto beans (see Tip), rinsed
  • 1 medium yellow bell pepper, finely diced
  • ½ cup chopped fresh chives, plus more for garnish
  • 2 cups packed baby spinach
  • 1 ripe avocado
  • ⅓ cup apple juice
  • ¼ cup extra-virgin olive oil or avocado oil
  • 3 tablespoons lemon juice
  • 2 teaspoons reduced-sodium tamari or soy sauce
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper


  1. Combine edamame, pink beans (or pinto beans), bell pepper and chives in a large bowl.
  2. Combine spinach, avocado, apple juice, oil, lemon juice, tamari (or soy sauce), salt and pepper in a blender. 
  3. Puree until smooth and creamy. Add the dressing to the bean mixture and stir to coat. 
  4. Garnish with more chives, if desired. 
  5. Serve at room temperature or cold.


  • Make Ahead Tip: To make ahead: Cover and refrigerate for up to 1 day.
  • Try homemade beans instead of canned. Start with 1 pound of any type of dry beans and rinse well. Place in a large bowl and cover with 2 inches of cold water. Let soak at least 8 hours or overnight. (If you're in a hurry, put the beans in a pot and cover with 2 inches of water; bring to boil, boil for 2 minutes. Remove from heat and let stand, covered, for 1 hour.) Drain the beans, transfer to a large pot and cover with 3 inches cold water. Bring to a boil, skimming off any foam. Reduce heat to a gentle simmer; cook, stirring occasionally, until the beans are tender, 30 minutes to 2 hours. (Cooking time varies depending on the type and age of the bean; start checking tenderness at 30 minutes.) Wait until the beans are almost tender to add salt; adding it too early can prevent beans from softening. (Use about 1 teaspoon salt per pound of beans.) Refrigerate beans in their cooking liquid for up to 1 week or freeze for up to 3 months. One pound dry beans makes 5 to 6 cups
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.