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White Bean and Edamame Salad with Feta, Artichokes, and Toasted Pine Nuts Recipe

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3.9 from 3 reviews

  • Author: Sara
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A refreshing and protein-packed White Bean Salad featuring cannellini beans, tender edamame, marinated artichokes, and a zesty lemon-dill vinaigrette, topped with toasted pine nuts and crumbled feta cheese. Perfect as a light lunch or a side dish, this salad is vibrant, nutritious, and easy to prepare in just 20 minutes.

Ingredients

Main Ingredients

  • 3 cups (2 15oz cans) cannellini beans, drained and rinsed
  • 2 cups frozen, shelled edamame, cooked according to package directions
  • 1 cup marinated artichokes, finely chopped
  • 3 tablespoons capers (optional)
  • 1/4 cup scallions, finely chopped
  • 1/2 cup crumbled feta cheese
  • 1/3 cup toasted pine nuts

Optional Add-Ins

  • 2 cups cooked farro
  • 1 cup finely chopped celery

Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon Dijon mustard
  • 3/4-1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 clove grated garlic (or 1/2 teaspoon garlic powder)
  • 1 teaspoon dried oregano

Instructions

  1. Prepare Beans: If using dried cannellini beans, cook according to package directions until tender. If using canned beans, drain and rinse them well under cold water to remove excess sodium and preserve freshness.
  2. Cook Edamame: Boil or steam the frozen shelled edamame for 2-3 minutes until tender. Drain and let them cool to room temperature while preparing the other ingredients.
  3. Toast Pine Nuts: In a small pan over medium-low heat, toast the pine nuts for about 3-4 minutes, stirring frequently to avoid burning, until they turn golden brown. Remove from heat and set aside.
  4. Make Vinaigrette: In a bowl, whisk together the extra virgin olive oil, fresh parsley, fresh dill, lemon juice, lemon zest, Dijon mustard, kosher salt, black pepper, grated garlic, and dried oregano until emulsified and well combined.
  5. Toss Salad: In a large mixing bowl, combine the cannellini beans, cooked edamame, finely chopped marinated artichokes, capers (if using), scallions, crumbled feta cheese, and toasted pine nuts. Pour the vinaigrette over the salad ingredients and toss gently but thoroughly to ensure everything is evenly coated.
  6. Add Optional Ingredients: If desired for a more filling meal, fold in cooked farro and finely chopped celery. Note that you may want to increase the amount of vinaigrette slightly to coat the additional ingredients well.
  7. Serve: Serve the salad immediately or chill in the refrigerator for 30 minutes to allow flavors to meld. Enjoy as a nutritious lunch or a flavorful side dish.

Notes

  • Use canned cannellini beans for convenience or dried beans if you prefer to cook them fresh; ensure beans are tender before assembling.
  • Capers add a briny kick but can be omitted based on taste preference.
  • Toasting pine nuts enhances their flavor but watch carefully to prevent burning.
  • For a heartier salad, add cooked farro and celery; increase dressing quantity accordingly to maintain coating.
  • Salad can be stored in an airtight container in the refrigerator for up to 3 days.
  • Adjust salt levels depending on the saltiness of the feta cheese and capers used.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean

Find it online: https://saraflavors.com/white-bean-and-edamame-salad-with-feta-artichokes-and-toasted-pine-nuts-recipe/