Edamame and corn salad. Photo courtesy
Here’s a fusion recipe: Corn is native to America, soybeans are native to Japan. Here, they marry in a sprightly oregano vinaigrette—oregano being native to the Mediterranean region and the Middle East.
You can make this recipe with frozen or canned corn, but the idea here is to head to the farm stand and buy fresh corn. Save the canned and frozen options for the rest of the year.
Corn is a whole grain, and edamame, fresh green soybeans, are high in protein and fiber. You can find them in the frozen section of supermarkets. Buy them shelled to save time.
Prep time is 20 minutes, cook time is 5 minutes. You can substitute beans, peas or diced avocado for the edamame.
Ingredients For 10 2/3 Cup Servings
For The Oregano Vinaigrette
1. BRING 2 quarts water to boil in medium saucepan on high heat. Add edamame; cook 4 minutes or until edamame are bright green and tender. Drain and rinse under cold water.
2. MAKE the vinaigrette. Mix all ingredients in large bowl until well blended.
3. ADD the edamame, corn, red bell pepper, green onions and parsley; toss well to coat. Cover and refrigerate at least 1 hour to blend flavors. Toss before serving.
Enjoy this recipe as a side dish. We also used it to top burgers and franks. The second time we made it, we added a bit of crushed red pepper heat.
You can use it as the base of a luncheon salad by adding cubed proteins (chicken, grilled tofu, ham, etc.) We cut up a leftover pork chop.
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