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 calories
carbohydrate: 40.6 g
cholesterol: 16.8 mg
fat: 25.6 g
fiber: 15 g
protein: 19.3 g
saturatedFat: 5.8 g
servingSize: -
sodium: 1219 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

6 servings

Recipe Note

My family of 4 goes through a double batch of this salad and vinaigrette in 2 days. We love it! You can use kidney, garbanzo, or pinto beans in place of lima beans, if desired. You can use pear or grape tomatoes instead of cherry tomatoes, if desired.

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