Warm Bean and Edamame Salad with Feta

I love January.  Does that make me weird?  I also love Mondays, for the same reason – because I love a fresh start.  I’m that annoyingly perky girl at the office on Mondays – the one who says things like “Big day!  Lots to do!” and drives everyone crazy with her enthusiastic list-making.  I just love that feeling of being revved up, motivated and ready to go.  And in January, I take it to extremes.  I’m all about the healthy eating and I’m the most over-zealous gym rat you’ll find.  I make the same resolutions that everyone else makes.  I always go into January with plans to: (1) get more organized; (2) run a half marathon; and (3) be all zen and peaceful and stuff.  I always have high hopes for the year ahead, and even if I miss the mark on some of my resolutions, I never stop believing that I can make positive changes.  And at the end of the year, even if I’ve fallen short in some areas, I’m usually so happy with the way things are going in my life that I really have no complaints.  I’m annoying that way too.

So for all of my brothers and sisters on the January motivation bandwagon, I have a belated holiday gift for you: warm bean and edamame salad with feta.  If you want to eat healthy, here’s a great place to start.  This salad is pure protein – creamy navy beans, crunchy edamame, and tangy feta cheese wrapped in a silky squeeze of lemon juice, a pinch of salt and a bit of pepper.  It’s filling, satisfying, packed with good stuff like vitamins and minerals – and it’s vegetarian too!  The recipe makes so much that you’ll be guaranteed bonus leftovers for your lunches… unless you invite your whole Pilates class home with you. 

Warm Bean and Edamame Salad with Feta

1 package frozen edamame beans, pre-shelled, thawed
1 can navy beans*, drained and rinsed
1/2 block Greek-style Feta in brine, cubed
1 lemon
pinch kosher salt
pinch black pepper
extra-virgin olive oil

  • In a large Dutch oven over medium heat, warm a drizzle of olive oil – just enough to coat the bottom of the pan, no more.  Add the edamame and navy beans and heat until warmed through.  Remove from heat.
  • Add juice of one lemon, Feta cubes, pinch of salt and pepper (not much salt, because the Feta is salty), and an additional drizzle of olive oil, then toss all together.

Source: Adapted from Giada de Laurentiis

2 thoughts on “Warm Bean and Edamame Salad with Feta

  1. I made this last night to have for lunch today and it was just fantastic. I made it cold to combat the Summer in the South syndrome, and I recommend it. I cooked the edamame and let them chill, and then added a can of navy beans and the feta once they were cold. I used TJ’s crumbled seasoned feta, and the whole thing took 10 minutes, not including chilling time.

    Thanks for the idea! I’ve been meaning to make this since January!

    • I’m so glad you enjoyed it! I had it cold for lunch and I enjoyed it that way too. Thanks for letting me know you liked it!

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