You are here

Edamame Salad With Basil Vinaigrette

admin's picture
Ingredients
  Frozen shelled edamame 1 Cup (16 tbs)
  Red wine vinegar 3 Tablespoon
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Salt 3⁄4 Teaspoon
  Canned cannellini beans 15 1⁄2 Ounce, drained, rinsed (1 Can)
  Tomato 1 Large, diced
  Celery stalks 1 , sliced
  Red onion 1⁄2 , diced
  Fresh basil leaves 1⁄2 Cup (8 tbs), chopped
Directions

Bring a small pot of water to a boil.
Add the edamame and cook 5 minutes; drain, rinse under cold water and pat dry.
Combine the vinegar, oil, garlic, and salt in a large bowl.
Add the edamame, beans, tomato, celery, onion and basil; mix well.
Let stand at room temperature for about 15 minutes before serving to allow the flavors to blend.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Basil

Rate It

Your rating: None
4.08611
Average: 4.1 (18 votes)