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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This salad is quick and healthy; goes great as a light side. Ingredients:
2 cups edamame beans (shelled) |
1 pound green beans (trimmed) |
8 oz cherry tomatoes (cut in half) |
4-6 basil leaves (chopped) |
1/4 cup balsamic vinegar |
2 tbsp olive oil |
salt and pepper to taste |
Directions:
1. Bring a large pot of water to a boil. Cook the edamame beans for about 2-3 minutes, then drop in a cold-water bath. Cook the green beans for about 4 minutes, then drop in a cold-water bath. Drain and pat dry.
2. In a small bowl, whisk the balsamic vinegar and olive oil. In a large bowl, add the edamame, green beans, and tomatoes. Pour the oil and vinegar mixture over the vegetables, add the basil, and toss to coat. Sprinkle with salt and pepper to taste.
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