- Vinaigrette:
- 1/2 cup extra-virgin olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon sherry vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Salad:
- 7 ounces shelled edamame
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (15 ounce) can lima beans, rinsed and drained
- 1/4 cup onion, chopped
- 1/4 cup shredded fresh basil
- 4 ounces feta cheese
- 10 cherry tomatoes, halved, or more to taste
- 1 pinch sea salt and freshly ground black pepper to taste
- Combine olive oil, rice vinegar, sherry vinegar, mustard, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper together in a jar. Place a lid on the jar and shake until dressing is well-combined. Let sit at room temperature until flavors blend, at least 30 minutes.
- Place edamame in a saucepan and cover with water; cook over medium-high heat until water just begins to boil and edamame is tender yet still firm to the bite, about 5 minutes. Drain and rinse under cold water.
- Stir black beans, lima beans, edamame, onion, basil, feta cheese, and tomatoes together in a large bowl. Pour dressing over the top and toss to coat. Season with sea salt and black pepper and refrigerate until chilled, at least 30 minutes.
05/05/2018
recipepes.com
Edamame Salad with Sherry-Rice Vinaigrette, recipe
PT15M
PT1H
5
455 calories
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