- Italian-Style Salsa Verde from Vinaigrettes and Other Dressings by Michele Anna Jordan
- Roasted Asparagus with Walnut-Parmesan Crust
- Pie Crust Berry Kolackis with Lemon Glaze
- Leftover Easter Egg & Hummus Salad
- Blueberry-Ginger Granita
- Spring Lamb Leg, Chickpea, Cucumber & Feta Salad from Plats du Jour
Mediterranean Summer Bean Salad
Posted by Olivia on Mon, April 04, 2011
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
- Combine all ingredients in a large bowl; toss well. Serve immediately or chill at least 2 hours for flavors to combine.
Makes 4 side salads or 2 large salads.