Italian Edamame Salad
With the weather warming up, I have been craving my mom’s backyard grill-out staple… Edamame Salad! It is light, refreshing, + filled with flavor. Even better, it doesn’t get wilted + soggy like regular salad, but it gets better the more time it spends sitting in the fridge! With the main ingredient being two kinds of beans, this salad is fueling + perfect alongside any kind of grill-out entrees.
INGREDIENTS
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Shelled Edamame (frozen)
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Great Northern or Cannellini Beans (canned)
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Pecorino Romano Cheese
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Extra Virgin Olive Oil
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Fresh Rosemary
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Fresh Garlic
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Sea Salt
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Fresh Parsley
RECIPE
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Defrost edamame in a colander with running cold water or let defrost overnight in the fridge. Throw in a large bowl.
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Rinse canned beans in a colander. Toss together with edamame and some sea salt.
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Cut pecorino romano cheese into small pieces or cubes. Toss in with beans and edamame.
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Put a few tablespoons of EVOO in a small saucepan with pressed garlic and chopped rosemary. Stir + continue stirring until mixture is fragrant. DO NOT BURN! Let cool for a few minutes. Pour over edamame, beans, + cheese.
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Add in chopped parsley + toss.
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Salt to taste.
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Put in the fridge + serve chilled. Eat within 5 days.
Xoxo,
G