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Edamame Salad with Sherry-Rice Vinaigrette

Rated as 5 out of 5 Stars
0

"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."
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Ingredients

1 h 35 m servings 461
Original recipe yields 6 servings

Directions

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  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.
  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.
  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.

Nutrition Facts


Per Serving: 461 calories; 25.6 40.6 19.3 17 1219 Full nutrition

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Reviews

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This was great! I made one substitution due to availability and that was dried basil in place of the fresh. I can only imagine how great this would have been with fresh basil as the recipe calle...