Edamame Salad With Sherry-Rice Vinaigrette

• Vinaigrette:
• 1/2 cup extra-virgin olive oil
• 2 tablespoons rice vinegar
• 1 tablespoon sherry vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• Salad:
• 7 ounces shelled edamame
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (15 ounce) can lima beans, rinsed and drained
• 1/4 cup onion, chopped
• 1/4 cup shredded fresh basil
• 4 ounces feta cheese
• 10 cherry tomatoes, halved, or more to taste
• 1 pinch sea salt and freshly ground black pepper to taste

1. Combine olive oil, rice vinegar, sherry vinegar, mustard, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper together in a jar. Place a lid on the jar and shake until dressing is well-combined. Let sit at room temperature until flavors blend, at least 30 minutes.
2. Place edamame in a saucepan and cover with water; cook over medium-high heat until water just begins to boil and edamame is tender yet still firm to the bite, about 5 minutes. Drain and rinse under cold water.
3. Stir black beans, lima beans, edamame, onion, basil, feta cheese, and tomatoes together in a large bowl. Pour dressing over the top and toss to coat. Season with sea salt and black pepper and refrigerate until chilled, at least 30 minutes.

vinaigrette, extravirgin olive oil, rice vinegar, sherry vinegar, mustard, salt, ground black pepper, salad, edamame, black beans, lima beans, onion, fresh basil, feta cheese, tomatoes, salt

Taken from www.allrecipes.com/recipe/241005/edamame-salad-with-sherry-rice-vinaigrette/ (may not work)