One good edamame salad recipe is Alton Brown's roasted edamame salad from FoodNetwork.com. Another is the edamame-black bean salad recipe from BettyCrocker.com. Both recipes are easy to make and have received several positive reviews from home cooks.
To make the roasted edamame salad, place about 2 cups of shelled fresh or frozen edamame, 1/2 cup of fresh corn kernels, 1/4 cup of finely diced scallions, 1 minced clove of garlic, 1 tablespoon of olive oil, 3/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper in a 13 x 9 inch metal pan. Stir the ingredients to combine them and roast at 400 degrees Fahrenheit for 10 to 15 minutes until the edamame begins to brown. Cool the salad for about 30 minutes, then toss with 1 cup of chopped fresh tomato, 1/4 cup of chopped basil leaves and 1 tablespoon of red wine vinegar.
For the edamame-black bean salad, cook a 12-ounce bag of frozen shelled edamame according to the instructions on the package. Drain the edamame, and rinse it with cold water before placing it in a large bowl. Add one 15 ounce can of drained and rinsed black beans, 2 chopped plum tomatoes, 4 chopped green onions, 1/4 cup chopped cilantro or flat-leaf parsley, 1/2 cup balsamic vinaigrette dressing, and 1/4 teaspoon each of salt and cracked pepper.
Toss the ingredients and serve, or cover and refrigerate for later.