Mediterranean Bean Salad with Prunes and Edamame

Our recipe for a prune and bean salad is ideal for meal prepping. Once it’s assembled, you can enjoy this nutrient-dense dish at any time of the day.

Prep Time 25 min

serving: 1/6th of recipe

calories: 440kcal

carbohydrates: 53g

protein: 17g

fat: 20g

sodium: 440mg

fiber: 15g

sugar: 23g

4 cups fresh or frozen edamame

¼ cup loosely packed fresh mint leaves, divided

¼ cup packed fresh parsley leaves, divided

1 can (19 oz/540 mL) white lima beans, drained and rinsed

1 can (14 oz/398 mL) artichoke hearts, drained and quartered

1 bunch green onions, thinly sliced

1 1/3 cups Sunsweet Amaz!n Prunes, chopped

¼ cup chopped fresh chives

1/3 cup white wine vinegar

2 tbsp pure maple syrup

1 tsp lemon zest

½ tsp salt

¼ tsp black pepper

¼ cup olive oil

¼ cup toasted pine nuts

½ cup crumbled feta cheese

In medium saucepan of boiling salted water, cook edamame for 2 to 3 minutes or until tender. Drain and rinse with cold water; transfer to large bowl.

Chop 2 tbsp mint and 2 tbsp parsley; add to edamame. Add lima beans, artichoke hearts, green onions and prunes. Toss to combine.

In measuring cup, whisk together vinegar, maple syrup, lemon zest, salt and pepper. Whisk in oil. Drizzle over salad and toss to coat. Cover and refrigerate for at least 1 hour or until flavors intensify.

When ready to serve, transfer salad to serving platter and garnish with pine nuts, feta, remaining mint and remaining parsley.

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