Serves 4
295 cal · 23 min
Strawberries, White Bean, and Edamame Salad
Recipe GLPRc3cef49cfd71a3
A fresh and vibrant salad combining tender edamame, creamy white beans, and sweet strawberries over a bed of baby spinach. The strawberry-balsamic vinaigrette ties everything together with bright, tangy, and fruity notes. Topped with crumbled feta cheese and fresh basil for a delightful balance of flavors. Perfect as a light lunch or side dish.
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Ingredients
1½ cups strawberries, hulled and halved
1½ tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
¼ cup apple juice
¼ teaspoon salt
⅛ teaspoon black pepper
1½ cups shelled edamame
1 (15-ounce) can low-sodium white beans, drained and rinsed
½ cup red onion, finely chopped
2 tablespoons fresh basil, chopped
½ cup crumbled feta cheese
6 cups fresh baby spinach
Directions
Bring a pot of water to a boil. Add edamame and cook according to package directions, usually 5–8 minutes, until tender. While the edamame cooks, prepare all remaining ingredients by chopping the strawberries, red onion, and basil, and draining and rinsing the white beans.
Transfer the cooked edamame to a colander and rinse under cool running water until completely cooled. Drain well and set aside.
In a small bowl, whisk together the strawberries, extra virgin olive oil, balsamic vinegar, apple juice, salt, and black pepper until well combined. Set the vinaigrette aside.
In a medium bowl, combine the cooled edamame, drained white beans, chopped red onion, fresh basil, and crumbled feta cheese. Gently toss to mix evenly.
Divide the fresh baby spinach among four serving plates, creating a bed on each plate. Top each spinach bed with an equal portion of the edamame and white bean mixture.
Drizzle the strawberry-balsamic vinaigrette over each salad, dividing it equally among the plates. Serve immediately while the greens are fresh and crisp.
