The feta is creamy, rich, adds big flavor, and edamame is 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 add layers of flavors, textures. Wheat berries are very chewy, hearty, and give the salad oomph but quinoa or brown rice can be used. Everything is tossed with a small amount of lemon and lime juice, olive oil, salt, pepper, and cayenne which doesn’t make it spicy but rather makes it not bland. There’s lots of wiggle room in the recipe and if you’re short or over, by a half-cup or so on any of the ingredients, it’s okay. The salad is great right out of the mixing bowl but it tastes better the second day.
½red pepperseeded and diced small (yellow or orange peppers may be substituted)
½bunch cilantro leaves with stems discardedor to taste
heaping 1/2 cup crumbled fetaor more to taste (I used fat-free)
2green onionstrimmed and sliced very thin (I use entire onion from white to green)
1small/medium Roma or vine-ripened tomato diced smalloptional
1small/medium Hass avocado peeledpitted, and diced, optional
½teaspoonsaltor to taste
½teaspoonblack pepperor to taste
generous pinch cayenne pepperdoesn’t make it spicy, makes it not bland
2tablespoonslemon juice
2tablespoonslime juice
2tablespoonsolive oil
Instructions
To a large bowl, add all ingredients in the order listed, and toss very well to combine. Taste and adjust seasonings as necessary. Salad may be served immediately although the flavors marry, develop, and salad tastes even better the second day. Salad will keep airtight in fridge for up to 4 days.