Make this wonderful light salad with a mixture of almost any pea or shell bean, including favas, butter beans, or field peas. Prep: 10 minutes; Cook: 15 minutes.
1 cup fresh or frozen edamame, shelled
1 cup fresh or frozen green peas
1 cup fresh or frozen lima beans
Zest and juice of 1 small lemon (about 1 teaspoon zest and 2 1/2 tablespoons juice)
3 tablespoons white wine vinegar
2 green onions, minced
2 tablespoons chopped fresh mint, plus more for garnish
1 tablespoon chopped fresh chives
1/4 cup extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste
1 ounce pecorino cheese, shaved
How to Make It
Cook edamame in boiling salted water about 2 minutes or until crisp-tender. Remove with a wire-mesh strainer, and plunge beans into ice water to stop the cooking process; drain and set aside. Return water to a boil; add peas, and cook about 4 minutes, repeating draining process. Repeat with lima beans, cooking about 5 minutes.
Combine lemon zest and juice and next 4 ingredients in a small bowl. Slowly whisk in oil until well blended. Season with salt and pepper.
Place peas and beans in a medium bowl, and toss with vinaigrette. Top with pecorino, and garnish, if desired.
Sara Foster's Casual Cooking: More Fresh Simple Recipes from Foster's Market
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
I make this every couple of months and love it. I leave the lemon on the counter to get to room temp. (so it's easier to juice), toss the frozen green stuff (9-12 oz. bags) into a colander, cover it with a dish cloth and go to work. When I get home, I mix everything (without cooking or blanching anything) except the cheese. The edamame is chewy and delicious. Don't substitute any liquids, you need the surprise of lemon zest and juice. I like the cheese either beside it or sprinkled on the top, but only when I serve it. Parmesan works fine, too. No complaints. Good to take to work!