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.
ROASTED CORN and EDAMAME SALAD (4 servings)
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.
Recipe Source: www.epicurious.com