Strawberry, White Bean, and Edamame Salad

This vibrant salad is packed with plant-based protein from edamame and white beans, paired with antioxidant-rich strawberries and fresh spinach.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 1/2 cups strawberries, finely chopped or mashed · 67 kcal in the whole recipe
• 1 1/2 tablespoons extra virgin olive oil · 175 kcal in the whole recipe
• 2 tablespoons balsamic vinegar · 24 kcal in the whole recipe
• 1/4 cup apple juice · 27 kcal in the whole recipe
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 cups shelled edamame · 162 kcal in the whole recipe
• 1 can (15 ounces) low-sodium white beans, drained and rinsed · 488 kcal in the whole recipe
• 1/2 cup red onion, chopped · 30 kcal in the whole recipe
• 2 tablespoons fresh basil, chopped · 1 kcal in the whole recipe
• 1/2 cup crumbled feta cheese · 162 kcal in the whole recipe
• 6 cups baby spinach · 45 kcal in the whole recipe

Method

1. Cook the shelled edamame according to package instructions, then rinse under cold water and drain well.

   

2. For the vinaigrette, whisk the finely chopped or mashed strawberries together with the olive oil, balsamic vinegar, apple juice, salt, and pepper in a small bowl.

   

3. In a medium bowl, gently toss the cooked edamame, drained white beans, chopped red onion, fresh basil, and crumbled feta cheese.

   

4. Divide the baby spinach among serving plates, top with the bean and edamame mixture, and drizzle the strawberry vinaigrette over the top.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.