Edamame & White Bean Salad with Oregano Vinaigrette

Keep the vinaigrette on hand for a quick, tasty salad any night of the week!
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Edamame & White Bean Salad with Oregano Vinaigrette

Recipe by Rochelle Palermo

Start to Finish: 15 minutes

Servings: 6

Ingredients

  • 2 cups shelled edamame, thawed (if frozen) and patted dry

  • 1 can (about 15 oz.) cannellini beans, rinsed and patted dry

  • 6 cherry tomatoes, quartered

  • 1/3 cup EVOO

  • 1/3 cup finely chopped celery

  • 1/4 cup chopped shallots

  • 3 tbsp. red wine vinegar

  • 1 tsp. lemon zest, plus 2 tbsp. juice (from 1 lemon)

  • 2 tbsp. chopped fresh flat-leaf parsley leaves

  • 2 tsp. chopped fresh oregano leaves

  • 1 clove garlic, finely chopped

Preparation

In large bowl, gently mix all ingredients; season.