Edamame Salad With Basil Vinaigrette Recipe
Ingredients
| Shelled edamame | 1 Cup (16 tbs), frozen | |
| Wine vinegar | 3 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 3/4 Teaspoon | |
| Cannellini beans | 1 Can (10oz), drained, rinsed | |
| Tomato | 1 Large, diced | |
| Stalk celery | 1 , sliced | |
| Red onion | 1/2 , diced | |
| Basil leaves | 1/2 Cup (16 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.
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.
Chef
