With the weather warming up, I have been craving my mom’s backyard grill-out staple… Edamame Salad! It is light, refreshing, + filled with flavor. Even better, it doesn’t get wilted + soggy like regular salad, but it gets better the more time it spends sitting in the fridge! With the main ingredient being two kinds of beans, this salad is fueling + perfect alongside any kind of grill-out entrees.



  • Shelled Edamame (frozen)

  • Great Northern or Cannellini Beans (canned)

  • Pecorino Romano Cheese

  • Extra Virgin Olive Oil

  • Fresh Rosemary

  • Fresh Garlic

  • Sea Salt

  • Fresh Parsley



  1. Defrost edamame in a colander with running cold water or let defrost overnight in the fridge. Throw in a large bowl.

  2. Rinse canned beans in a colander. Toss together with edamame and some sea salt.

  3. Cut pecorino romano cheese into small pieces or cubes. Toss in with beans and edamame.

  4. Put a few tablespoons of EVOO in a small saucepan with pressed garlic and chopped rosemary. Stir + continue stirring until mixture is fragrant. DO NOT BURN! Let cool for a few minutes. Pour over edamame, beans, + cheese.

  5. Add in chopped parsley + toss.

  6. Salt to taste.

  7. Put in the fridge + serve chilled. Eat within 5 days.




August 19, 2022 — Alison Velázquez