½-¾teaspoonfinely ground black pepperadjust to taste
¼-½teaspooncayenneAdjust to taste or use peprika for mild
2-3tablespoonsfresh lime juice1 large lime
Instructions
Prepare edamame for salad: If using frozen edamame, follow the instructions and cook the beans. Drain and set aside to cool while you prepare the vegetables.
Chop the Veggies: Quarter the cherry or grape tomatoes, chop the cucumber, onion, and bell pepper to about the size of the edamame. Finely chop cilantro, and add all the veggies to a large bowl.
Dress the Salad: Add the cooled edamame beans to the veggie mix. Add fresh lime juice, salt, pepper, and cayenne (or paprika) over the salad and toss to combine. Taste and adjust the seasoning to your liking. Serve immediately.
Video
Notes
Edamame: Use shelled edamame instead of pods for convenience and taste.
Dressing: To retain the crispness, dress the salad just before serving.
Adjust the heat: Substitute cayenne with paprika to reduce the heat.
Onion: To reduce the onion's sharpness, soak it in cold water for 10 minutes.
Chopping: Cut everything about the size of an edamame for even flavor.
Note: The nutrition facts below are my estimates based on using this salad as a side dish. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.