Side dishes
Comments 4

Vegan Monday: Rosemary-Sautéed Vegetable And Edamame Bean Salad With Red Swiss Chard

Happy new year! It’s been ages since I wrote a new blog post because I’ve been busy with many things. I finally had time to make a new recipe, and it was a delicious salad.

I hope you all had an excellent start to the new year. I had a chill new year’s eve with my boyfriend and his dog and came out of the weekend light and fresh. I have high hopes for 2023, and I’ll be really pissed if my plans do not come true.

I’m starting the new year with a health-related trip to Istanbul – soon. I have a cataract in my left eye, which needs to be operated on. So I’ll spend some time with family and have this issue taken care of.

But what about this salad?

This is a straightforward and fast salad to make. You can add/change vegetables to your liking or depending on what you have in your fridge. The sautéing with rosemary and spices creates the main flavour; that’s why I used an effortless dressing as the finishing touch. I also added a spoonful of hummus to the plate at the end. I used store-bought hummus, but if you want to do some yourself, here is the recipe for a nice one.

Enjoy your salad!


Difficulty: Easy
(serves 2)

Printable PDF-recipe (no photos)

2+2 tbsp olive oil*
200 gr green beans, ends trimmed
1 big carrot, julienne cut
6-7 sprigs of rosemary, finely chopped
1+1 tsp chilli pepper flakes (use less if you want less spicy)
1/2+1/2 tsp ground paprika
1/2+1/2 tsp salt
150 gr edamame beans (I used frozen)
1 yellow bell pepper, julienne cut
1 red bell pepper, julienne cut

For dressing:
2 tsp olive oil (I used kalamata olive oil)
1.5 tsp lemon juice
1 tsp apple cider vinegar

For the rest:
70 gr red swiss chard leaves

To serve (optional):
1 tbsp hummus

*I divided oil, herbs and spices into 2 portions because I sautéed the vegetables in two batches. I didn’t want to overcrowd my pan.

  1. Put 2 tbsp olive oil in a pan on medium-high heat; let it heat for a minute. Add green beans and carrot after this minute and sauté for about 2 minutes.

2. Add half of the rosemary, 1 tsp chilli pepper flakes, 1/2 tsp ground paprika and 1/2 tsp salt. Continue to sauté for about 5 minutes, until the vegetables are tender but not too soft. Transfer the vegetables to a bowl.

3. Put the remaining 2 tbsp olive oil on the same pan again on medium-high heat. The pan will already be hot, so add edamame beans and bell peppers immediately and sauté for 2 minutes.

4. Add remaining rosemary, chilli pepper flakes, ground paprika and salt. Sauté for about 5 minutes, until the vegetables are tender but not too soft. Add the cooked vegetables to the previous ones.

5. Prepare the salad dressing by putting olive oil, lemon juice and apple cider vinegar in a small bowl and mixing with a spoon for half a minute. Put half of the swiss chard leaves on a plate, and arrange the sautéed vegetables on top. Drizzle with salad dressing. Add a spoonful of hummus if you wish. Enjoy!


  1. francis says

    Boy oh boy – did I need some salad inspiration lately (i admit to being kinda worried about you, and what a treat to be inspired today!). We are alike because we will eat tomato rocks all winter long without (much) complaint. My swedish wife will more often than not push her salad plate towards me. But tonight it was slurp slurp slurp, lol! This is a wonderful salad, especially with you hummus recipe. I even made my own tahini. This was a great dinner salad. Happy New Year! gott nytt år! /frank

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