Edamame Salad with Sherry-Rice Vinaigrette recipe
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Ingredients
- ½ cup extra-virgin olive oil 2 tablespoons rice vinegar 1 tablespoon sherry vinegar 1 teaspoon Dijon mustard ½ teaspoon sea salt ¼ teaspoon ground black pepper 7 ounces shelled edamame 2 (15 ounce) cans black beans, rinsed and drained 1 (15 ounce) can lima beans, rinsed and drained ¼ cup onion, chopped ¼ 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
Nutrition Info
- 461.4 caloriescarbohydrate: 40.6 gcholesterol: 16.8 mgfat: 25.6 gfiber: 15 gprotein: 19.3 gsaturatedFat: 5.8 gservingSize: -sodium: 1219 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Edamame Salad with Sherry-Rice Vinaigrette
Directions
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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.