Recipe by alison.klein
This was posted in a local newspaper. Wonderful, strong Mediterranean flavors and very healthful =]
Top Review by Abby Girl
My DD got into an Edamame kick a while ago, so I was buying them in packages at Costco. Well, she stopped eating them...for whatever reason and didn't tell me, so I had a freezer full of beans. If the recipe turned out the way I was hoping it would, I would use it for our rehersal dinner for when my second DD gets married. We loved it! The salad had the crunch from the beans, sweetness from the tomatoes and salt from the cheese and olives!! I am not a big fan of oil floating around my foods (in fact, it turns me off totally!!) so I did make some changes. I had made a garlic infused oil (for another recipe) and had some of the oil and cooked garlic left over. I used some of the sun-dried tomato oil and the garlic infused oil and the left over garlic chips. I probably did not use even 1 T. It passed the "bride has to try everything and see everything" test and loved it!!! I dehydrate roma tomatoes when they come on sale... so next time, I will use half of my tomatoes and half of the oil infused tomatoes to use them up. If anybody else buys edamame at Costco, 3 cotainers equals just shy 2 cups. I have company coming in the next 2 weeks, so I think this recipe will get a good workout from me! Thanks Chef!!
- 2 cups blanched shelled edamame
- 2⁄3 cup sun-dried tomato, sliced
- 1⁄3 cup red onion, diced
- 1⁄2 cup black olives, pitted
- 1⁄3 cup olive oil
- 1⁄4 cup feta cheese, crumbled
- 2 tablespoons white wine vinegar
- 1 tablespoon white balsamic vinegar
- 1 garlic clove, minced
- 1 teaspoon minced fresh oregano
- salt and pepper
- Cook edamame according to package and let cool.
- Mix oil and vinegars in separate bowl with garlic and oregano.
- Toss with other ingredients.
- Season with salt and pepper.
- Let marinate at room temperature for 30 minutes before serving.