Prep 15 mins
Cook 5 mins
This was posted in a local newspaper. Wonderful, strong Mediterranean flavors and very healthful =]
Make and share this Mediterranean Edamame Salad recipe from Food.com.
- 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.
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!!
I tried this recipe for a potluck and we loved it! (I tripled the recipe.) It is a very aromatic dish that scents the whole house. Mmm! The only changes made were: I snipped the sun-dried tomatoes into small bits and by the time I had added about 2/3 cup of them to the edamame it looked like more would overwhelm the salad, so I didn't triple the amount of sun-dried tomatoes, but sliced and added about a pound of fresh ripe cherry tomatoes, instead. I couldn't find feta cheese, so substituted goat cheese (I read that it's a healthier cheese, anyway, with less fat and less salt). For the dressing (step 2), I decided I would like my garlic pureed, so I mixed the dressing in the blender. I feel like I have too many vinegars already on hand, so used red wine vinegar instead of buying white. I couldn't find white balsamic vinegar, so substituted what I found, which was golden balsamic vinegar. I also had forgotten to buy fresh oregano, so substituted 1/3 as much dried oregano, and I used extra-virgin olive oil. I mixed the edamame, tomatoes, onions and olives, then added the dressing. I found I needed only half of the dressing, so have kept the rest of the dressing aside, in a container in the fridge. Next time I will reduce those ingredients by half. This helps make the recipe lower in fat, too. The cheese was added just before serving. On re-visiting the left-overs the day after, I have found that even if certain ingredients are left out, it still is terrific! My husband picks out the onion and I pick out the olives, but it's delicious even without those. Some of the salad was left without cheese because there were vegans at the potluck -- and it tastes delicious without the cheese, as well.
This is just EXCELLENT! The flavors are fantastic. I used kalamata olives, (I would recommend you NOT use the canned black olives). I omitted the feta as I am not a fan. Double the batch as you will want more.