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Packed with plant-based protein and fibre, this colourful bean and edamame salad is fresh, filling and easy to make. Creamy feta and a zesty lemon-yoghurt dressing bring everything together, while juicy tomatoes, crunchy cucumber and red onion add plenty of freshness and texture. Perfect for a quick lunch, light dinner or even side dish.
1.
Defrost the edamame beans according to instructions if using frozen.
2.
Combine the beans, edamame, tomatoes, cucumber and red onion in a bowl.
3.
Mix the yogurt, lemon juice, mustard, olive oil and oregano to make a creamy dressing.
4.
Toss everything together and top with feta.
5.
Add plenty of black pepper and extra lemon to taste.
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Storage information
Store covered in the fridge for up to 3 days. For the best texture, keep the dressing separate if preparing it ahead.
Tip
Lower carb: Reduce the beans to 160g drained and increase the edamame to 200g. Lower fat: Omit the feta cheese, and add extra lemon juice and herbs for flavour.
Cost-saving tips
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