EDAMAME SALAD WITH SHERRY-RICE VINAIGRETTE

Edamame Salad with Sherry-Rice Vinaigrette image

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.

Provided by oboette

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 1h35m

Yield 6

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1219 mg, Sugar 1.1 g