Greek Salad with Edamame Beans

Greek Salad with Edamame Beans

I know purists will hate me for adding beans to this salad, but I love their crunch texture and I generally have a bag in my freezer and I add them to lots of dishes.  I think they are a really easy way of upping your daily intake of veggies, but feel free to leave them out if you don’t agree.

 

Ingredients – serves 4

Salad

  • 3-4 gem or romaine lettuces chopped
  • ½ cucumber chopped
  • 140g Cherry tomatoes halved
  • 200g Edamame Beans defrosted
  • 60g Kalamata Olives
  • ½ red onion thinly sliced
  • 120g feta cheese crumbled
  • Large handful basil leaves torn

Dressing

  • 60ml red wine vinegar
  • 60ml extra virgin Greek olive oil
  • 1tsp dried oregano
  • Large pinch salt
  • Large pinch pepper

Instructions

  1. Whisk dressing ingredients together and set to one side
  2. Add all salad ingredients to a bowl
  3. Dress about 20 mins before serving

 

This salad keeps pretty well (undressed) in the fridge so it’s good for portioning out for lunches, just put the dressing in a small pot and take with you.

In the summer this makes a lovely light evening meal, bulk it up a bit for a dinner sized portion I would usually server with some nice sourdough to mop up the juices.

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