Strawberries, White Bean, and Edamame Salad

Source: What's Cooking? USDA Mixing Bowl

A light and savory salad that is packed with nutrients!

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1 1/2 cups shelled edamame
15 ounces canned low sodium white beans (drained and rinsed)
1/2 cup red onion (chopped)
2 tablespoons chopped fresh basil
1/2 cup crumbled feta cheese
6 cups baby spinach

1 1/2 cups strawberries

Vinaigrette: (optional)

1 1/2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 cup apple juice
1/4 teaspoon salt
1/8 teaspoon pepper


Knife, Cutting Mat, Colander, Skillet, Medium Bowl, Small Bowl


1. Cook edamame according to the package directions, while preparing the remaining ingredients.

2. In a small bowl, whisk vinaigrette ingredients.

3. In a medium bowl, toss all of the ingredients except spinach and vinaigrette.

4. Serve on individual plates by nesting strawberry, white bean and edamame mix on top of the spinach.

5. Drizzle with dressing.

6. Enjoy!


Fruits 1/4 cup,

Vegetables 2 3/4 cups,

Dairy 1/4 cup

More About Spinach

How to Select

Choose fresh, crisp, green bunches with no evidence of insect damage.

How to Store

Remove blemished leaves, rinse, dry and refrigerate in a plastic bag with some air holes for use within 3-5 days. You can also blanch, cool, and freeze spinach in plastic bags.

How to Prepare

Rinse greens in cold water. Pat leaves between towels or use a salad spinner to dry leaves. Add to salads, wraps, pitas, and sandwiches. Steam, microwave, boil, sauté, stir-fry, braise, or purée. Add to casseroles, soups, dips, sauces, and pasta, rice, and egg dishes. Cook with olive oil, garlic, and lemon juice.