Edamame Feta Salad

• Vegetarian

• Produce

  • 1/2 bunch Cilantro leaves with stems discarded
  • 1 cup Corn, frozen or fresh
  • 1 1/2 cups Edamame
  • 2 Green onions
  • 1 Hass avocado, small medium
  • 1 Roma or vine-ripened tomato, small medium

• Condiments

  • 2 tbsp Lemon juice
  • 2 tbsp Lime juice

• Pasta & Grains

  • 1 cup Wheat berries, cooked

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 generous pinch Cayenne pepper
  • 1/2 Red pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 heaping cup Feta

Found on averiecooks.com

Description

Ingredients

• 1 1/2 to 2 cups shelled and cooked edamame (I boil for about 5 minutes in the micro)
• 1 cup frozen or fresh corn (I use frozen and set it on top of the hot edamame in the bowl and it thaws in minutes)
• 1 cup cooked wheat berries (about 3/4 cup cooked quinoa or quick-cooking brown rice may be substituted to save time)
• 1/2 red pepper, seeded and diced small (yellow or orange peppers may be substituted)
• 1/2 bunch cilantro leaves with stems discarded, or to taste
• heaping 1/2 cup crumbled feta, or more to taste (I used fat-free)
• 2 green onions, trimmed and sliced very thin (I use entire onion from white to green)
• 1 small/medium Roma or vine-ripened tomato diced small, optional
• 1 small/medium Hass avocado peeled, pitted, and diced, optional
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• generous pinch cayenne pepper (doesnt make it spicy, makes it not bland)
• 2 tablespoons lemon juice
• 2 tablespoons lime juice
• 2 tablespoons olive oil

Directions

• To a large bowl, add all ingredients in the order listed, and toss very well to combine. Taste and adjust seasonings as necessary. Salad may be served immediately although the flavors marry, develop, and salad tastes even better the second day. Salad will keep airtight in fridge for up to 4 days.