Ingredients
Salad:
- 3 cups (2 cans, 15 oz each) 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)
- ¼ cup scallions, finely chopped
- ½ cup crumbled feta cheese
- ⅓ cup toasted pine nuts
- Optional add-ins for a more filling salad*: 2 cups cooked farro + 1 cup finely chopped celery (see notes section about increasing dressing quantity)
Vinaigrette:
- ¼ 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
- ½ teaspoon Dijon mustard
- ¾ – 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon black pepper
- 1 clove grated garlic (or ½ teaspoon garlic powder)
- 1 teaspoon dried oregano
Instructions
- Prepare the beans: If using dried white beans, cook them according to package directions. If using canned beans, drain and rinse them well to remove excess sodium and preservatives.
- Cook edamame: Boil or steam the shelled edamame for 2-3 minutes until tender. Drain and set aside to cool while you prepare the rest of the ingredients.
- Toast pine nuts: In a small pan over medium-low heat, toast the pine nuts, stirring very frequently, until they turn golden brown. This should take about 3-4 minutes. Watch carefully to prevent burning and then remove from heat.
- Make the vinaigrette: Whisk together the extra virgin olive oil, fresh parsley, fresh dill, lemon juice, lemon zest, Dijon mustard, kosher salt, black pepper, grated garlic (or garlic powder), and dried oregano in a small bowl until well combined.
- Toss the salad: In a large mixing bowl, combine the drained 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 and toss gently until all ingredients are evenly coated with the dressing. Adjust seasoning as needed.
Notes
- You can add 2 cups cooked farro and 1 cup finely chopped celery to make the salad more filling. If adding these, consider increasing the vinaigrette quantity to properly coat the additional ingredients.
- Using canned beans saves time, but ensure they are well rinsed for better flavor and lower sodium.
- Toast pine nuts carefully as they burn quickly; stirring frequently helps achieve an even roast.
- This salad can be served chilled or at room temperature and is perfect for meal prep or potlucks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
