Sometimes I get distracted at a grocery store by sales. A pound of frozen edamame was $1 at T&T and I snapped it up, despite not knowing what to make with it. I luckily found space in my tiny condo-sized freezer until I spotted this delicious salad at Keep Your Diet Real, who spotted it from an ad in a magazine.
A cup of shelled edamame didn’t seem like a lot, so I started shelling some of my frozen edamame. It was well over 40 minutes, and through my entire 400g bag, that I finally shelled 1 cup of edamame beans. Gah! I will not do that again since I know there are bags of pre-shelled edamame, too. Even if I see them for sale again, I will not succumb to the temptation. :P
This was a light yet hearty salad at the same time. It was hearty with one of my favourite whole grains: wheat berries. Nutty and chewy, they can really hold their own in a salad. Sweet cherry tomatoes, creamy edamame beans and white beans are added for further textural and nutritional contrast. The dressing is a plain red wine vinegar vinaigrette and the red onions add the bit of kick needed for such a simple salad.
Wheat Berry, White Bean and Edamame Salad
4 cups water
1/2 cup dry wheat berries
1/2 cup of white beans, rinsed and drained (black beans would work well for colour contrast, but I didn’t have any)
1 cup frozen, shelled edamame, thawed (this was a bit less than 400g of shelled edamame)
1/2 red bell pepper, chopped (yellow or orange would make a nice contrast for colour)
1 cup chopped grape tomatoes
1/2 cup finely chopped red onion
1.5 tbsp red wine vinegar
2 tbsp extra virgin olive oil
Kosher salt and freshly cracked black pepper to taste
1. In a medium sized sauce-pan, combine water and wheat berries and bring to a boil. Reduce heat, cover and simmer 45 minutes or until wheat berries are tender. Place in a strainer and run under cold water to cool quickly, drain well.
2. Combine the wheat berries with the remaining ingredients in a medium bowl.
Serve immediately or cover and refrigerate up to 8 hours in advance.