Greek Style Edamame Salad
8 cups water
1½ cups frozen shelled edamame
1½ tablespoons extra-virgin olive oil
1½ tablespoons red wine vinegar
2 teaspoons minced fresh oregano
¼ teaspoon kosher salt
1 cup chopped English cucumber
2 tablespoons sliced kalamata olives
2 tablespoons crumbled feta cheese
- Bring 8 cups water to a boil in a saucepan. Add edamame; cook 3 minutes or until tender. Drain.
- Combine oil, vinegar, oregano, and salt in a medium bowl. Stir in edamame and cucumber. Sprinkle with olives and feta cheese.