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Edamame Tomato Salad

Edamame Tomato Salad

Susan Maria Leach  /  6/14/2019  /  Facebook  /  Twitter  / 

Light, refreshing, and perfect to pair with a simple broiled shrimp skewer or roasted chicken tender that you brush with some of the same oil and vinegar used to dress your salad.

I can often find shelled edamame, which are tender bright green soybeans, in the frozen food section of my regular grocery store.

They are so delicious and so good for us too!

You can also go for an Asian dressing by replacing the olive oil with sesame oil, and balsamic with rice vinegar – basil is used in Thai cooking so it works for both versions.


  • One bag frozen Edamame soybeans
  • Ripe tomatoes
  • 2 or 3 large thinly sliced fresh basil leaves
  • 1 shallot, thinly sliced


  • Microwave or steam your frozen edamame according to directions then chill in a bowl of water with ice – drain well on paper towels before using in your salad. You could also move the bag from the freezer to the fridge in the morning and they will be thawed by supper time.
  • Combine chilled edamame, tomatoes, shallot and basil in a decorative salad bowl, toss with oil and vinegar then season with salt and pepper.
  • Serve immediately.

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