Recipe: Reinvented Bean Salad with Edamame, Couscous, and Mint

eda salad rawPlant-based and protein-packed, this salad contains fiber, nutrients, texture, and flavor to satisfy and delight. Serves 8-10.

  • 1 cup dry whole wheat couscous

  • Juice of 2 medium lemons

  • 1/4 cup olive oil

  • 1/4 cup white wine or rice vinegar

  • 1/2 teaspoon salt

  • 2 tablespoons lemon zest (use lemons above)

  • 2 cups (10 ounces) fresh or frozen shelled edamame beans

  • 1/2 cup finely diced mint

  • 3/4 cup crumbled feta cheese

eda salad doneBring 1 cup of water to boil and then remove from heat. Stir in dry couscous and cover with a lid. Allow to sit for 7 minutes, then remove lid and fluff couscous with a fork.

Whisk together lemon juice, olive oil, vinegar, and salt. Remember to zest lemon first for the next step.

Once couscous has cooled to room temperature, toss in zest, edamame, mint, feta, and dressing.

Serve cold or at room temperature.