Edamame bean and tomato salad
This edamame bean and tomato salad is perfect for lunch on a piece of toast, or as side dish with grilled fish/meat. The salad can be served cold too, so take it with you to picnics, on trips or to work in your lunchbox.
Ingredients
Method
- Thinly slice the onion and garlic, then cut the tomatoes in half.
- Heat the oil then gently, sauté the onion until soft, then add the garlic, chilli and tomatoes. Add a dash of balsamic vinegar, put a lid on and cook for about 5 minutes over low heat.
- Take the lid off and add the beans, more balsamic vinegar and some water. Cook, under lid, for another 5 minutes or so.
- Turn off the heat, season with salt and pepper, then fold in the rocket leaves and chopped parsley.
- Serve warm or cold.