Marinated Edamame Salad

(Adapted from The Complete Soy Cookbook)

 

2 c. green beans, cut in 2 inch lengths

1 stalk celery, diced

2 c. cooked and shelled edamame beans

2 T parsley, minced

1 medium scallion, chopped

1 cucumber, coarsely chopped

c. red bell pepper, chopped

Salad greens

 

 

Dressing:

 

2 T. olive oil

c. white wine vinegar

1 T. honey

1/8 tsp. black pepper

2 T water

tsp. lemon peel, grated

1 T Dijon mustard

Dash of salt

tsp. each: basil, marjoram, rosemary, thyme

c. fresh lemon juice

 

Whisk together the dressing ingredients; adjust seasonings to taste. Set aside.  Put green beans in a microwave-proof dish with c. water.  Cover and microwave on high about 3-4 min. until crisp-tender (or steam).  Drain well.  Add edamame.  Toss the bean mixture and remaining salad ingredients, except lettuce, in a medium bowl.  Whisk dressing again, our over salad and toss.  Cover and refrigerate at least one hour.  When ready to serve, arrange lettuce on salad plates.  Top with marinated bean mixture.  Serves 4 .