Monday, March 30, 2015

Roasted Corn and Edamame Salad

I needed a side dish for a salmon fillet the other night.  Jim's choices were green beans or edamame.  He opted for edamame.

I keep both shelled edamame and edamame in the shell in my freezer.  Either one is a great and healthy snack or a wonderful addition to any salad.  This salad reminds me of a corn and black bean salad, but instead of a Southwestern twist, this corn and edamame salad has a bit of an Asian twist (am I in an Asian mode lately or what?) with a tad bit of minced ginger added, and a tiny bit of mayo instead of an oil dressing.

Regardless of its ethnic leaning, this is a wonderful side salad.  Not just in taste, but in color and texture as well.  Oh, and not only is it mighty easy, it keeps well for days.


2 ears fresh corn, unhusked, or 1 1/4 cups frozen then thawed corn kernels
1/2 cup shelled edamame
1/4 cup chopped red onions
1/4 cup small-diced red bell pepper
1 Tbsp finely chopped fresh cilantro
1 Tbsp light mayo
1 Tbsp lemon juice
1 1/2 tsp finely minced fresh ginger
S&P to taste

Soak fresh corn in cold water about 30 minutes.  Heat grill on high.  Grill corn in husk, 10-15 minutes, turning once.  Let cool.  Remove husks.  Cut corn from the corn in a bowl.

Add corn (either freshly roasted for thawed/frozen) and remaining ingredients.  Cover and chill in fridge until read to serve.

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