Edamame Salad with Sherry-Rice Vinaigrette Recipe

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.

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.

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.