Marinated Edamame Salad

2 cups cooked green beans, cut into bite-size pieces with ends trimmed
2 cups cooked and shelled edamame
1/4 cup green onion, diced
1/2 cup red bell pepper, chopped
1/2 cup celery, diced
1/2 cup cucumber, chopped
2 cups romaine lettuce, washed
1 cup carrots, chopped
2 Tbsp parsley, minced
3/4 cup dried cranberries

DRESSING:
2 Tbsp olive oil
1 Tbsp honey
2 Tbsp water
1 Tbsp Dijon mustard
1/4 cup lemon juice
2 cloves garlic, minced
1/4 cup white wine vinegar
1/4 tsp each basil, marjoram, rosemary, thyme, black pepper, and grated lemon peel

Whisk together the dressing ingredients; adjust seasonings to taste. Set aside.

In a salad bowl, toss together all of the salad ingredients, except the lettuce.

Whisk dressing again, pour over salad mixture and toss. Cover and refrigerate at least one hour.

When ready to serve, arrange lettuce on salad plates and top with marinated bean mixture.

Makes 8 servings
Source: CDC