If you’re on the hunt for a new dish that’s colorful, easy to prepare, and healthy, try edamame. Commonly known as soybeans, these small, light-green beans are a protein-rich addition to dinnertime favorites like salads and pizzas. Read on for a trio of recipes that will have you serving edamame all season long.

Edamame Summer Salad

Ingredients

1 cup cooked edamame, cooled and shelled
½ cup red bell peppers, diced
½ cup yellow or orange bell peppers, diced
¼ cup red onion, diced
1 cup tomatoes, chopped (or use cherry tomatoes, halved)
½ cup corn, cut fresh from cob and pan-fried in spray olive oil for 5-10 minutes (may also substitute canned corn)
¼ cup whole flat leaf and/or curly parsley (stems removed)
pinch of salt
½ teaspoon garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
juice of one lemon
fresh ground pepper, to taste

Preparation

Combine all ingredients in a large bowl, and toss to mix. Allow salad to chill in refrigerator for three hours before serving.

Veggie Pizza With Edamame Crust

Ingredients

1 cup cooked edamame, cooled and shelled
1 tablespoon toasted sesame oil
1 large egg
½ teaspoon garlic, minced
¼ teaspoon dried oregano
¼ teaspoon salt

Prepare your family’s favorite pizza toppings—here’s what we used:
peppers, chopped
squash, chopped
red onion, chopped
tomatoes, chopped
jalapenos, chopped
dash dried oregano
dash garlic powder
½ cup three-cheese blend (Parmesan, Romano, and asiago) shredded cheese
¼ teaspoon olive oil

Preparation

Preheat oven to 425°F. In a food processor, blend together all crust ingredients until well-mixed and semi-smooth. Coat a cookie sheet with non-stick cooking spray, and spread the mixture into a circle no more than 1/4-inch thin on the sheet. Bake for 10 minutes. Remove from oven and run a metal spatula under the edges of the pizza crust, then add toppings. See our suggested topping list at left or create your own. Return to oven for 10 minutes or until cheese is melted.

Green Garden Salad topping

Ingredients

Dressing
1 cup mayonnaise
2 tablespoons red wine vinegar
1 teaspoon minced garlic
Salt and fresh ground pepper,to taste

Salad
2 cups cooked edamame, cooled and shelled
2 cups fresh broccoli, chopped into bite-sized pieces
1 cup green onion, chopped
1 cup English cucumber, peeled and chopped
mixed greens, for serving
Parmesan cheese, for serving

Preparation

In a medium bowl, stir together the dressing ingredients. Set aside. In a large bowl, combine the salad ingredients, except for the mixed greens and cheese. Pour the dressing over the salad, and toss to cover thoroughly. To serve, scoop onto a bed of greens and top with Parmesan cheese.