Name: Edamame bean and tomato salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup edamame beans; 1 small onion; 1 clove of garlic; Pinch ofc chilli flakes, optional; Handful of cherry tomatoes; 3 Tbsp Balsamic vinegar (approx.); 1 handful of Wild rocket leaves; 1 Tbsp chopped Parsley

Edamame bean and tomato salad

9 Sep 2021

by Wholeness

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

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

1 cup edamame beans
1 small onion
1 clove of garlic
Pinch ofc chilli flakes, optional
Handful of cherry tomatoes
3 Tbsp Balsamic vinegar (approx.)
1 handful of Wild rocket leaves
1 Tbsp chopped Parsley

Instructions

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.