Edamame Rice Salad with Apple & Basil

Yesterday was one of those days when suddenly it was time to eat and I had no idea what to make. This is what I pulled together from what was on hand ~ a wonderful combination of textures and flavors, and was a nice dish for the very warm weather we are still having.

Edamame Rice Salad with Apple & Basil

2 cups brown rice, cooked

1 12-oz package frozen edamame

1 apple, chopped (I used a honeycrisp, to add lots of crunch to the salad)

2 Tablespoons fresh basil, chopped

3 Tablespoons olive oil

3 Tablespoons lemon juice

1 clove garlic, minced

salt & pepper to taste

1 Tablespoon agave

drizzle of water to help everything blend nicely

Cook the rice and blanch the edamame according to package directions (usually 4-5 minutes in boiling water).

Blend together the dressing: olive oil, lemon juice, garlic, salt, pepper, agave and water.

In a medium bowl, mix the rice and edamame, and mix in the dressing. Stir in the basil and apple (or you can wait and chop/add the apple right before serving so it doesn’t brown).

I juiced 2 lemons and had a little left over from the dressing, so I drizzled it over the top to help keep the apple from turning brown.

Yum!

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3 thoughts on “Edamame Rice Salad with Apple & Basil

  1. JGD Thanks, dear, for this nice edamane recipe! I love Edamane beans – the young soy beens, right? They are just not that easy to get in Germany, especially fresh or frozen. Unlike the sweet pees, who are among my favorites, too. SGD

    • Yes, those are the beans! It’s too bad you can’t get them easily… but I’m sure this would be great as well with the little peas or lima beans instead.

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