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Dense Bean and Edamame Salad

This colorful Dense Bean and Edamame Salad is made with beans, crisp vegetables, edamame, fresh herbs, olives, feta, and a bright lemon-Dijon vinaigrette. It’s filled with fiber, meal-prep friendly, and delicious as a side dish or light meal.
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Servings: 8
Course: Side Dish
Cuisine: Mediterranean
Calories: 301
Ingredients Method Nutrition

Ingredients
  

  • 1 cup frozen shelled edamame, cooked according to package directions and cooled
  • One 15-ounce can chickpeas, drained and rinsed
  • One 15-ounce can cannellini, navy, or Great Northern beans, drained and rinsed
  • 1 cup cherry or grape tomatoes, halved
  • 1 yellow bell pepper, cut into ½-inch dice (about 1½ cups)
  • ¾ cup pitted green olives, halved
  • ½ English cucumber, cut into ½-inch dice (about 1 cup)
  • ¼ cup finely diced red onion
  • 8 ounces feta cheese, cut into ½-inch cubes
  • 1 loosely packed cup parsley, roughly chopped
  • ½ cup loosely packed basil, roughly chopped
  • ⅓ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon red wine vinegar
  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 1 small garlic clove, minced
  • Kosher salt
  • Freshly ground black pepper

Method
 

  1. Place the edamame, chickpeas, cannellini beans, tomatoes, bell pepper, olives, cucumber, red onion, feta, parsley, and basil in a large bowl and stir gently to combine.
  2. Meanwhile, place the olive oil, lemon juice, vinegar, honey, Dijon mustard, and garlic in a small jar with a tight-fitting lid and shake to combine. Season with salt and pepper to taste.
  3. Pour the dressing over the salad and gently toss until everything is well coated.

Nutrition

Serving: 1.25cupsCalories: 301kcalCarbohydrates: 24gProtein: 12gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 25mgSodium: 800mgPotassium: 305mgFiber: 7gSugar: 3gVitamin A: 409IUVitamin C: 35mgCalcium: 225mgIron: 3mg

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