Warm Potato, Soybean, and Cucumber Salad

1 Review
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Yield
5 servings (serving size: 1 cup)
March 2001
RECIPE BY Cooking Light

Look for frozen soybeans in Asian markets and some health-food stores.

Ingredients

  • Salad:
  • 3 3/4 cups cubed red potato (about 1 pound)
  • 1 cup frozen soybeans, thawed
  • 1 cup vertically sliced red onion
  • 3/4 cup cubed seeded peeled cucumber
  • Dressing:
  • 1/4 cup red wine vinegar
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced

Nutritional Information

  • Calories 184
  • Caloriesfromfat 30%
  • Fat 6.2g
  • Satfat 0.9g
  • Monofat 2.8g
  • Polyfat 2.1g
  • Protein 7.8g
  • Carbohydrate 26g
  • Fiber 2g
  • Cholesterol 0.0mg
  • Iron 2.2mg
  • Sodium 48mg
  • Calcium 49mg

How to Make It

Step 1

To prepare salad, steam potato and soybeans, covered, 12 minutes or until tender. Combine potato mixture, onion, and cucumber in a large bowl.

Step 2

To prepare dressing, combine vinegar and remaining ingredients in a bowl; stir with a whisk until well-blended. Pour over the potato mixture, tossing to coat.

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Ratings & Reviews

rstarrlemaitre's Review

rstarrlemaitre
March 03, 2013
A sort of Asia-meets-Scandinavia feel, between the ginger/edamame and the cucumber/red onion/vinegar. The warm potatoes almost quick-pickle the cucumber. I would leave out the red onion (not a fan of it raw) but the rest of this was nice. wasn't sure whether to use mature soybeans or immature (green) edamame, but went with edamame.