Edamame Feta Salad
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Averie Cooks · by Averie Sunshine★ 5.0 (2)

Edamame Feta Salad

NUTRITION · PER SERVING35M COOK
CAL 13%·PRO 31%
CARBS 29G45% OF CAL
7G FIBER17G OTHER5G TOTAL SUGAR
FAT 11G38% OF CAL
1G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty grain salad with edamame, wheat berries, feta, corn, and fresh vegetables tossed with lemon and lime. Protein and fiber-rich, satisfying as a light lunch or dinner.

mainmediterraneansaladgrain bowlbeansvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 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
PREP
5M
SODIUM
471MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.