The feta is creamy, rich, adds big flavor, and aside from a tiny amount of olive oil, it’s the only real fat source in the salad. Except I used fat-free feta. I’ll save my fat grams for these.
I adore the taste and texture of edamame and it’s a plant-based protein powerhouse. Between the protein and fiber, it helps keep you full for awhile. The corn, red pepper, green onions, and cilantro that I purchased at Albertson’s add layers of flavors, textures, and the salad is a way to put a unique twist on everyday favorite ingredients. Check out Albertson’s Pinterest board for easy recipe inspiration.
There’s also a cup of wheat berries. I love them so much because they’re very chewy, hearty, and give the salad so much oomph. If you’ve never tried them, they’re what I think would happen if steel cut oats and brown rice married, but you could sub with quinoa or quick-cooking brown rice to save time. There’s lots of wiggle room in the salad to put your own spin on it so if you’re short or over, by a half-cup or so on any of the ingredients, it’ll still work out fine. Have tomatoes, avocado, or carrots to use? Toss them in.
Everything is tossed with a small amount of lemon and lime juice, olive oil, salt, pepper, and cayenne. The cayenne doesn’t make it spicy but rather makes it not bland. The salad is great right out of the mixing bowl but it tastes better the second day after the flavors marry.
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Post is brought to you by Albertson’s. The recipe, images, text, and opinions expressed are my own. #PinThatTwist This is a sponsored conversation written by me on behalf of Albertsons, ACME Markets, Jewel-Osco, Shaw’s, Star Market. The opinions and text are all mine.
