- 1-2 containers small tomatoes (e.g., cherry, sweet 100’s, cherubs, or vine-ripened tomatoes)
- 1.5 cup edamame, frozen and shelled
- 2 Tbs basil
- 1 Tbs mint
- 1 1/2 Tbs white balsamic vinegar
- 3/4 Tbs extra virgin olive oil
- Salt & Pepper to taste
NOTE: I make this salad differently literally every single time. This recipe is all about finding the right balance of flavors for you, so get creative and adjust the ingredients to suit your palate!
Heat a medium pot over high heat. While you are waiting for the water to boil, cut the tomatoes in half, place them in a medium-sized bowl, and season with salt & pepper. Chop the basil and mint. Add herbs to the tomatoes.
Once the water has reached a boil, cook edamame according to package directions (usually 5-6 minutes). Drain and rinse with cold water. Spread out on a towel to let dry.
While the edamame are drying, combine vinegar and oil in a small container and shake to mix.
Add edamame to the tomatoes and season again with salt & pepper to taste.
Add the dressing, taste again, salt & pepper as needed, and enjoy!
Yield: appx 4 servings
Nutritional Info (per serving)
Calories — 129
Total fat — 5.4 g
Cholesterol — 0 mg
Sodium — 861 mg
Carbohydrate — 12.8 g
Dietary fiber — 3.8 g
Sugars — 5.2 g
Protein — 10.5 g
BusyBethB 