FoodLink - Purdue Extension

Strawberries, White Bean, and Edamame Salad


A flavorful, enticing, mix of fresh strawberries, white beans, and edamame in a light vinaigrette, nested on a baby spinach and topped with crumbled feta cheese.

Recipe adapted from What's Cooking? USDA Mixing Bowl website and Produce for Better Health Foundation.

20 min
10 min
Total Time
30 min
Servings: 4


For the vinaigrette
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
For the salad
1 1/2 cups strawberries (cored and cut — see video for technique)
1 1/2 cups shelled edamame
1 15-ounce can low-sodium white beans (drained and rinsed)
1/2 cup onion (chopped)
2 tablespoons fresh basil (chopped)
1/2 cup crumbled feta cheese
6 cups baby spinach


  1. Cook edamame according to package directions, drain, and rinse under cool water.
  2. Meanwhile, add all the vinaigrette ingredients to a small bowl, and whisk to combine.
  3. Place strawberries, edamame, white beans, chopped onion, chopped basil, and feta cheese in a medium bowl, and toss to combine. 
  4. To serve, place a bed of baby spinach on four plates. Then, nestle the strawberry-white bean-edamame mix atop the spinach.
  5. Drizzle with dressing.