Potato and edamame beans salad
This potato and edamame beans salad has sugar snap peas and spinach too so it’s a super healthy dish, perfect for summer meals. You can serve it as a vegan salad for lunch or as a side dish with grilled/barbecued meat and fish. You can take it with you to picnics or serve it as part of buffet at a garden party. Try to use organic potatoes!
Ingredients
Method
- Scrub the potatoes to remove dirt and soil. Cut them into bite-sized pieces.
- Put these in a pan of cold water, bring to the boil and cook for approx.. 12-15 minutes until the potatoes are tender.
- Meanwhile cut the sugar snap peas into thin slices.
- Add the beans to potatoes for the last 5 minutes of the cooking, then add the sugar snap peas and spinach for the last minutes.
- Drain the potatoes and vegetables and put them in a serving bowl.
- Mix the dressing and pour over the salad.
- Add the pumpkin and sunflower seeds, then toss gently and taste. Adjust the seasoning, if needed.
- Serve warm or cold.