Edamame bean and tomato salad
9 Sep 2021
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.
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Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Salad - Side
- Cuisines: - Fusion
- Occasions: - Dinner Party - Parties - Picnic
- Ingredients: - Beans
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Fat - Nut Free - Vegan
- Skill Levels: - Easy
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