Orange and Edamame Salad

Nutrition values are AI-estimated based on ingredients.

• Approximately 1 cup cucumber, finely chopped
• Approximately 1.5 cups cherry tomatoes, halved
• Approximately 1 cup yellow bell pepper, finely chopped
• Approximately 1 cup red bell pepper, finely chopped
• Approximately 1 cup cooked and drained kidney beans
• Approximately 1 cup shelled and cooked/blanched edamame
• Approximately 1/2 cup green onions/scallions, chopped
• A small handful cilantro, finely chopped
• Approximately 1/2 to 3/4 cup roasted peanuts (for dressing)
• Approximately 1/4 cup orange juice
• 2 cloves garlic
• Approximately 1 tablespoon white vinegar
• Approximately 1-2 tablespoons light soy sauce
• Approximately 1/2 teaspoon salt
• A few dashes black pepper
• A small handful roasted peanuts (for garnish)
• Approximately 1-2 teaspoons sesame seeds
• A dash chili flakes
• A few fresh mint leaves

1. 1Finely chop red bell pepper, yellow bell pepper, cucumber, cilantro, and green onions/scallions, then halve cherry tomatoes.
2. 2Add approximately 1/2 to 3/4 cup roasted peanuts to a small blender cup and blend until a coarse peanut butter consistency is achieved.
3. 3Add orange juice, two cloves of garlic, white vinegar, light soy sauce, salt, and black pepper to the peanut butter in the blender cup and blend until a smooth, creamy dressing forms.
4. 4Layer chopped cucumber, halved cherry tomatoes, chopped yellow bell pepper, cooked kidney beans, shelled edamame, chopped red bell pepper, and chopped green onions/scallions in a large serving bowl.
5. 5Pour the prepared peanut-orange dressing generously over all layered ingredients.
6. 6Sprinkle whole/crushed roasted peanuts, sesame seeds, and chili flakes over the salad, then add fresh mint leaves as garnish.
7. 7Thoroughly mix the salad using two wooden spoons/forks to ensure all ingredients are evenly coated with the dressing.

These instructions are our analysis of the original video. Watch on YouTube →