From the healthy kitchen of Christine Denney, Chef at The Oaks at Ojai

Edamame Salad

Need more recipes? Cookbooks are for sale at The Oaks of Ojai gift shop.


1 1/2 cups shelled edamame (soybeans), approximately 1/2 pound

20 cherry tomatoes, halved

1 green onion, thinly sliced

2 TBS minced fresh mint

2 TBS minced fresh dill

3 TBS red wine vinegar

1 1/2 TBS olive oil

1/4 cup feta cheese, crumbled

A pinch of black pepper


Steam the soybeans about five minutes or until crisp tender. Drain and chill while preparing other ingredients. Add everything together once the soybeans have cooled and toss gently to avoid damaging the tomatoes.

Note: Happily, soybeans are now widely available shelled and frozen in many markets. They can be cooked from a frozen state, and the cooking time is still only five minutes.

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