Edamame with Mustard Vinaigrette

Edamame with Mustard Vinaigrette
Photo by Randy Mayor


  • 1 pound frozen shelled edamame, thawed
  • ½ cup finely chopped celery
  • 1 cup thinly sliced red onion
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon extra-virgin olive oil
  • 1 ½ tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • + 1 more ingredients
    • ½ teaspoon sea salt

Combine first 3 ingredients in a large bowl, stirring with a whisk. Add oil, stirring with a whisk until well combined. Cook edamame in boiling water 4 minutes. Add onion and celery; cook 1 minute. Drain well. Add edamame mixture to vinaigrette; toss well to coat. Stir in parsley. Chill 1 hour.

View full recipe at My Recipes


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