Directions:
- Roast the garlic in an ungreased skillet over medium heat, turning frequently until softened (they'll have dark splotches in spots), about 15 minutes. Cool and slip off the papery skins.
- Boil the Edamame beans in salted water to cover until tender, about 5 minutes. Drain, cool and pat dry.
- Make the dressing by combining the yogurt, parsley, bell pepper, basil and vinegar.
- Mix beans with dressing and add salt to taste, usually about 1/2 teaspoon.
- Serve the salad on lettuce leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.87 Kcal (230 kJ) | ||
| Calories from fat | 20.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 3% | |
|---|---|---|---|
| Cholesterol | 7.96mg | 3% | |
| Sodium | 322.75mg | 13% | |
| Potassium | 173.4mg | 4% | |
| Total Carbs | 5.68g | 2% | |
| Sugars | 3.89g | 16% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 2.86g | 6% | |
| Vitamin C | 13.3mg | 22% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3mg | 17% | |
| Calcium | 91.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 63.4 Kcal (265 kJ) | ||
| Calories from fat | 23.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.62g | 3% | |
|---|---|---|---|
| Cholesterol | 9.2mg | 3% | |
| Sodium | 372.91mg | 13% | |
| Potassium | 200.35mg | 4% | |
| Total Carbs | 6.56g | 2% | |
| Sugars | 4.5g | 16% | |
| Dietary Fiber | 0.71g | 2% | |
| Protein | 3.3g | 6% | |
| Vitamin C | 15.3mg | 22% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 3.5mg | 17% | |
| Calcium | 105.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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