Ingredients
1 16 ounce bag frozen edamame
1 teaspoon salt
1/4 thinly sliced red onion
6 large green olives, sliced
1/4 cup finely chopped cilantro
1/4 cup crumbled feta cheese
1 cup grape tomatoes, halved
1 teaspoon salt
1 clove garlic, crushed
1 tablespoon dijon mustard
1 tablespoon capers, finely chopped
4 tablespoon red wine vinegar
1/3-1/2 cup olive oil
Preparation
Defrost edamame beans; cover with water & salt for 1 hour. Drain & put in serving bowl. Add onion, olives, cilantro, feta cheese & tomatoes. In a small bowl, with the back of a spoon, mash garlic & salt together. Stir in mustard & capers. Whisk in vinegar. Slowly whisk in olive oil; use lesser amount for a tarter dressing. Pour dressing over salad. Refrigerate for 30 minutes before serving.
