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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!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g new potatoes
  • 150 g edamame beans
  • 50 g sugar snap peas
  • 1 handful baby spinach
  • 2 Tbsp mixed pumpkin& sunflower seeds
  • For the dressing:
  • 2 Tbsp olive oil
  • 1 small lemon juiced
  • 1 tsp apple cider vinegar
  • 2 Tbsp. chopped mint leaves
  • 1 clove of garlic minced
  • ½ tsp grated ginger or ginger purée
  • Salt& pepper
  • 1 tsp honey or date syrup optional

Method
 

  1. Scrub the potatoes to remove dirt and soil. Cut them into bite-sized pieces.
  2. Put these in a pan of cold water, bring to the boil and cook for approx.. 12-15 minutes until the potatoes are tender.
  3. Meanwhile cut the sugar snap peas into thin slices.
  4. 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.
  5. Drain the potatoes and vegetables and put them in a serving bowl.
  6. Mix the dressing and pour over the salad.
  7. Add the pumpkin and sunflower seeds, then toss gently and taste. Adjust the seasoning, if needed.
  8. Serve warm or cold.