Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 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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Recipe Summary

cook:
5 mins
additional:
1 hr
total:
1 hr 35 mins
prep:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Vinaigrette:
Salad:

Directions

Instructions Checklist
  • 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.n

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  • 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.n

  • 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.n

Nutrition Facts

461 calories; protein 19.3g; carbohydrates 40.6g; fat 25.6g; cholesterol 16.8mg; sodium 1219mg. Full Nutrition
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