Edamame Salad With Basil Vinaigrette
|Frozen shelled edamame||1 Cup (16 tbs)|
|Red wine vinegar||3 Tablespoon|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|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|
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.