You don’t always associate soybeans (or edamame, if you’re having sushi) with Mediterranean foods; but just as with other beans, they taste great with ingredients of that cuisine! Soybeans are rich in protein and fiber—like other legumes—but they possess a unique sweet flavor and gentle bite. They are a delight to eat!
Soybeans go Mediterranean with this uuber-easy seasonal salad that doubles as a vegetarian entrée. No whisking necessary, because the vinaigrette is straight out of the bottle! Our Italian Herb Oil is complete as it, with balsamic vinegar, extra virgin olive oil, and an abundance of Italian-infused spices.
We served our salad alongside pita bread, but you can really enjoy it however you like: over a bed of greens, tossed with cooked brown rice, or just as it is. And, oh yes—the leftovers taste even better the next day.
1 cup cooked chickpeas
1 cup cooked soybeans (edamame)
1/3 cup chopped fresh parsley
¼ cup finely chopped red onion
¼ cup crumbled feta cheese
2 tablespoons Italian Herb Oil
Sea salt and black pepper, to taste
Makes 4 side salads or 2 large salads.
Find this recipe at www.theolivepress.com/recipes/view/mediterranean-summer-bean-salad