Chef Meg's Edamame Salad

Chef Meg's Edamame Salad 


  • 16 ounces Edamame Shells
  • 2 cups Black beans (drained)
  • 2 cups White beans (drained)
  • 3 cups Corn (drained)
  • 2 Tbsp Chopped Dill
  • ½ Cup Chopped Red Pepper
  • 2 Tbsp Lime Juice
  • ¼ Cup Italian Vinaigrette Dressing
  • Salt & Pepper
  • 1 Avocado (peeled and diced)


  1. Pickup a 16-oz package of Edamame Shells in the frozen foods section of Kroger.
  2. Prepare the Edamame Shells according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.
  3. Combine Edamame, corn, red bell pepper, white beans and black beans.
  4. In a large bowl, whisk lemon juice, dill, Italian dressing, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.
  5. Immediately before serving scoop and dice avocado and add to salad.
  6. Serves 8

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