This refreshing and colorful edamame salad is packed with flavor and nutrients. The combination of crunchy edamame beans, crisp vegetables, and tangy sherry rice vinaigrette creates a light and satisfying dish. Perfect for a healthy lunch or a side dish for dinner, this salad is quick and easy to prepare. It's also vegan and gluten-free, making it suitable for a variety of dietary preferences. Impress your family and friends with this delectable edamame salad that is as delicious as it is simple to make.
Ingredients
- 2 cups shelled edamame
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced black olives
- 1 tablespoon sherry vinegar
- 2 tablespoons rice vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Directions
- Bring a large pot of water to a boil. Add the edamame beans and cook for 5 minutes. Drain and rinse with cold water to stop the cooking process.
- In a large bowl, combine the cooked edamame, cherry tomatoes, bell pepper, red onion, cilantro, and black olives.
- In a small bowl, whisk together the sherry vinegar, rice vinegar, Dijon mustard, and olive oil until well combined. Season with salt and pepper to taste.
- Pour the sherry rice vinaigrette over the edamame mixture and toss gently to coat the ingredients with the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to marry.
- Serve the edamame salad chilled as a refreshing side dish or as a light lunch. Enjoy!
