SOYBEAN SALAD
courtesy of The Oaks at Ojai, Ojai Valley, California
Ingredients
1 1/2 cups shelled edamame (soybeans) approximately 1/2 pound
20 cherry tomatoes, halved
1 green onion, thinly sliced
2 tablespoons minced fresh mint
2 tablespoons fresh dill
3 tablespoon red wine vinegar
1 1/2 tablespoons olive oil
2 oz (1/4 cup) feta cheese, crumbles
pinch of black pepper
Method
Stream the soybeans about five minutes or just until crisp tender. Drain and chill soybeans while preparing other ingredients. Add everything together, then once the soybeans have cooled, toss gentle to avoid damaging the tomatoes.
Makes six side servings of 1/2 cup each.
