Edamame Salad With Sherry-Rice Vinaigrette Recipe

Name: Edamame Salad With Sherry-Rice Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Vinaigrette:, 1/2 cup extra-virgin olive oil, 2 tablespoons rice vinegar, 1 tablespoon sherry vinegar, and more.

Yes, Edamame Salad With Sherry-Rice Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Edamame Salad With Sherry-Rice Vinaigrette

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