Edamame & White Bean Salad with Oregano Vinaigrette
Delight in a refreshing salad featuring the vibrant combination of edamame and cannellini beans, enhanced by a zesty oregano vinaigrette.
Ingredients
- 2 cups shelled edamame thawed (if frozen) and patted dry
- 1 can about 15 oz. cannellini beans, rinsed and patted dry
- 6 cherry tomatoes quartered
- 1/3 cup Extra Virgin Olive Oil EVOO
- 1/3 cup finely chopped celery
- 1/4 cup chopped shallots
- 3 tablespoons red wine vinegar
- 1 teaspoon lemon zest from 1 lemon
- 2 tablespoons lemon juice from 1 lemon
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 2 teaspoons chopped fresh oregano leaves
- 1 clove garlic finely chopped
- Salt and pepper to taste
Instructions
- In a large bowl, gently mix together shelled edamame, cannellini beans, quartered cherry tomatoes, chopped celery, and chopped shallots.
- In a separate bowl, whisk together Extra Virgin Olive Oil, red wine vinegar, lemon zest, lemon juice, chopped fresh parsley, chopped fresh oregano, and finely chopped garlic to create the oregano vinaigrette.
- Pour the oregano vinaigrette over the bean and edamame mixture, ensuring even coating.
- Season the salad with salt and pepper to taste.
- Toss gently to combine all ingredients.
Notes & Wine Advice
Serve the Edamame & White Bean Salad with Oregano Vinaigrette immediately, or refrigerate for a chilled option.