Edamame Succotash

My favourite bean salad is the Edamame Succotash from Whole Foods. It is a flavourful blend of edamame beans, mushrooms, and dried berries in a sweet and spicy Thai vinaigrette that makes for a satisfying main or side dish. In my own take on this recipe, I’ve also added chickpeas to load up on the protein, fibre and iron. The perks of bean salad? It can be quickly made in bulk ahead of time and stores well for lunches and dinner parties.

Edamame Succotash

  • Servings: 6-8
  • Print

  • 2 (4-ounce) packages gourmet mushroom blend, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • Fine sea salt, to taste
  • Ground black pepper, to taste
  • 1 (16-ounce) package Edamame soy beans, thawed
  • 1 (16- ounce) can of chickpeas
  • 2 cups fresh or frozen corn kernels, thawed
  • 1/2 cup dried cranberries, cherries or goji berries
  • 1/2 cup roasted red peppers, diced
  • 1 lime to taste


  • 2 tablespoons Thai sweet red chili sauce
  • 1/8 teaspoon Thai red curry paste
  • 2 tablespoons mirin
  • 1 1/2 tablespoons toasted sesame oil

Let’s go:

  1. Sauté mushrooms over medium-high heat in olive oil with salt and pepper for 7 to 8 minutes or until mushrooms give up their liquid.
  2. Place edamame and corn in a large serving bowl. Mix in the cooked mushrooms, dried fruit and peppers.
  3. Whisk dressing together and slowly pour over the bean salad. Toss and add more dressing to taste.
  4. Cut a lime in wedges to serve with the salad.


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