Shelled Edamame and Feta Salad

Shelled edamame have become one of my favorite meal additions. They are low in calories and fat, high in protein and fiber and are packed with vitamins and minerals.  The coveted combination!  There are seemingly endless options of how you can incorporate them into your regular diet.  Most grocery stores now carry them in the frozen section either shelled or in pod.   I purée them into a dip, roast them, add them to stir-frys and salads, and even snack on them just straight out of the bag.  I have been wanting to try a salad with the shelled edamame as the base and though this is very similar to the Chickpea and Feta Salad that I posted a few months back, I do feel that it is worthy of its own post!  Make it a day in advance and it is even better!

Shelled Edamame and Feta Salad

Serves 4

2 cups shelled edamame

2 tablespoons minced shallot

¼ cup diced carrot

¼ cup diced celery

1 tablespoon olive oil

1 tablespoon red wine vinegar

½ teaspoon dried oregano

Salt and pepper to taste

½ cup crumbled feta cheese

In a large bowl combine the edamame, onions, carrots and celery. In a small bowl, whisk together olive oil, vinegar, oregano, pepper and salt. Pour over chickpea mixture and toss to combine. Gently mix in feta cheese.  Cover and chill until ready to serve.