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.
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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.
Couverts4
Preparation 15 minutes
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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.
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Course; Salad