Edamame Feta Salad Recipe

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1 1/2 to 2 cups shelled and cooked edamame (I boil for about 5 minutes in the micro)

1 cup frozen or fresh corn (I use frozen and set it on top of the hot edamame in the bowl and it thaws in minutes)

1 cup cooked wheat berries (about 3/4 cup cooked quinoa or quick-cooking brown rice may be substituted to save time)

1/2 red pepper, seeded and diced small (yellow or orange peppers may be substituted)

1/2 bunch cilantro leaves with stems discarded, or to taste

heaping 1/2 cup crumbled feta, or more to taste (I used fat-free)

2 green onions, trimmed and sliced very thin (I use entire onion from white to green)

1 small/medium Roma or vine-ripened tomato diced small, optional

1 small/medium Hass avocado peeled, pitted, and diced, optional

1/2 teaspoon salt, or to taste

1/2 teaspoon black pepper, or to taste

generous pinch cayenne pepper (doesn’t make it spicy, makes it not bland)

2 tablespoons lemon juice

2 tablespoons lime juice

2 tablespoons olive oil


  1. To a large bowl, add all ingredients in the order listed, and toss very well to combine. Taste and adjust seasonings as necessary. Salad may be served immediately although the flavors marry, develop, and salad tastes even better the second day. Salad will keep airtight in fridge for up to 4 days.

Original recipe and Nutrition Facts visit: Edamame Feta Salad @ averiecooks.com

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