We both loved this. Very light, fresh tasting, good-for-you salad and the flavor improves the next day. I love edamame beans (aka soybeans), they are widely available frozen if not fresh. This makes a great side dish for dinner, and eat the leftovers at work for lunch. Add a bit more cheese if you can afford the calories. This is a Sara Foster recipe, from the April issue of Cottage Living.
- 1 cup fresh edamame or 1 cup frozen edamame
- 1 cup fresh lima beans or 1 cup frozen lima beans
- 1 cup fresh green peas or 1 cup frozen green pea
- 1 small lemon, juice and zest of (1 teaspoon zest, 2 1/2 tablespoons juice)
- 3 tablespoons white wine vinegar
- 2 green onions, minced
- 2 tablespoons fresh mint, chopped plus more for garnish
- 1 tablespoon fresh chives, chopped
- 1 tablespoon extra virgin olive oil
- sea salt, to taste
- pepper, to taste
- 1 ounce pecorino cheese, shaved
- Cook edamame in boiling salted water about 2 minutes or until crisp-tender. Remove with slotted spoon, plunge in cold water and drain. Add peas to the boiling water and cook about 4 minutes, repeating draining process. Repeat with lima beans, cooking about 5 minutes.
- Combine lemon zest, juice and next 4 ingredients in a small bowl. Slowly whisk in the olive oil until well blended. Season with salt and pepper.
- Place peas and beans in a medium bowl and toss with vinaigrette. Top with pecorino and additional mint if desired.