2 cups of cooked edamame
2 diced tomatoes
1 chopped onion
1 green pepper, diced
1 red pepper, diced
2 large carrots, grated
2 tablespoons of chopped fresh cilantro
2 tablespoons of vinegar
Salt to taste
1/4 cup of olive oil
2 cups of cooked edamame
2 diced tomatoes
1 chopped onion
1 green pepper, diced
1 red pepper, diced
2 large carrots, grated
2 tablespoons of chopped fresh cilantro
2 tablespoons of vinegar
Salt to taste
1/4 cup of olive oil
1
Boil 1 liter of water and then add the edamame
2
Let it simmer for five minutes, then remove from heat and let it rest for 15 minutes
3
Drain, add cold water, and massage the soybeans with your hands to remove the skins
4
Drain again
5
In a pan, cook 2 liters of water and edamame for 40 minutes or until tender
6
Discard excess water, transfer the edamame to a serving dish, and let it cool
7
Add diced tomatoes, onion, green peppers, and carrots to the dish with the edamame
8
Sprinkle with chopped cilantro, salt, and vinegar
Serve chilled.
