Edamame Salad with Sherry-Rice Vinaigrette

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.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 461 Calories

Ingredients

• ¼ teaspoon ground black pepper
• 4 ounces feta cheese
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 teaspoon Dijon mustard
• 2 tablespoons rice vinegar
• ½ teaspoon sea salt
• ½ cup extra-virgin olive oil
• 1 tablespoon sherry vinegar
• ¼ cup onion, chopped
• 1 pinch sea salt and freshly ground black pepper to taste
• ¼ cup shredded fresh basil
• 10 cherry tomatoes, halved, or more to taste
• 7 ounces shelled edamame
• 1 (15 ounce) can lima beans, rinsed and drained

Recipe Instructions

Step 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.

Step 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.

Step 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.