Skip to main content New<> this month
Get the Allrecipes magazine

Edamame Salad with Sherry-Rice Vinaigrette

Rated as 5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


1 h 35 m servings 461
Original recipe yields 6 servings


{{model.addEditText}} Print
  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

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

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...