Rosemary Edamame Salad
Author Notes: My mom does this salad with extra virgin olive oil instead of water, and it's really tasty. I took the olive oil out of it to cut down on the calories, and it still tastes great! It's a scrumptious Italian salad that is high in protein and wonderful served over arugula. —Dan_Q_Marek
Serves: 2-4
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2
tablespoons Fresh rosemary, chopped
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5 cloves
Garlic, minced
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1
tablespoon Fresh lemon juice
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4
tablespoons Water
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1 can
Cannellini beans, rinsed and drained
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1 16 oz bag
Frozen edamame, thawed
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3
tablespoons Nutritional yeast (or 2 Tbls parmesan, optional)
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1
teaspoon sea salt
- Method: Saute the rosemary and garlic in water and lemon juice on high heat for 3 minutes. Pour over the canolini beans and edamame. Toss with the remaining ingredients and cool to 40 degrees.
- This recipe was entered in the contest for Your Best Open House Dish
More Great Recipes:
Salad|Vegetable|Bean|Vegetarian|Gluten-Free|Vegan|Side|Appetizer
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Mmmmm... I just made a version of this and it was delicious!! I substituted olive oil for water, and added frozen peas and some orzo into the mix. Thanks so much for sharing! Will definitely make this fresh-tasting combination again.
I will make this for sure. Thanks.
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