Side Servings
Edamame bean salad
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Wine/Spirit Pairing
Ken Forrester Old Vine Reserve Chenin Blanc
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 150 g edamame beans, cooked
- 250 g green beans, sliced and blanched
- 1 x 400 g can chickpeas, rinsed
- 1 x 400 g can butter beans, rinsed
- 1 x 400 g can cannellini beans, rinsed
- 150 g radishes, finely sliced
- a handful parsley, chopped
- 1 red onion, finely sliced (or pickled red onions)
- For the dressing:
- 1⁄4 cup olive oil
- 1 T Dijon mustard
- 1 garlic clove, crushed
- 1⁄4 cup red wine vinegar
- 1 T maple syrup
- Sea salt and freshly ground black pepper, to taste
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
1. Combine all the salad ingredients.
2. Combine all the dressing ingredients and pour over the salad. Mix well, cover and marinate in the fridge for a few hours. Season with salt and pepper to taste and serve chilled.
Cook's note: How does Woolies come up with cool new food ideas year in and year out? It has a dedicated culinary centre that’s managed by Fay, who is a graduate of the Silwood School of Cookery in Cape Town. It’s here that she and a team of product developers experiment with the latest, trendiest ingredients and techniques. Non-negotiables at her Christmas table? Gammon with her apricot, thyme and almond stuffing, and her dad’s legendary five-bean salad.
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