How to Make Edamame Corn Salad
For a quick but different kind of salad, try mixing together edamame (soybeans) and corn. Simply pick up a few bags of quality produce from the frozen section of your supermarket or whole foods store. Sesame seeds (found in the bulk section) and an Asian-style dressing offer a cool, fresh and crunchy taste for a warm day. Does this Spark an idea?
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Things You'll Need
- 2 cups shelled edamame (frozen)
- 1 cup fresh or frozen corn
- 2 tsp. toasted sesame seeds
- 2 tbsp. sesame oil
- 1 tbsp. rice vinegar or red wine vinegar
- 1 generous tbsp. soy sauce or tamari
- Water
- Large pot
- Colander or strainer
- Small bowl
- Whisk or fork
- Salad bowl
Instructions
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1
Bring a large pot of water to a boil.
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2
With a whisk or fork, whisk together your "vinaigrette" in the smaller bowl: sesame oil, vinegar and soy sauce or tamari.
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3
Meanwhile add edamame to boiling water in large pot. Boil for 3 minutes, then add corn for another few minutes.
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4
Drain using colander and rinse edamame and corn with cold water.
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5
Mix together in a salad bowl the edamame and corn, salad dressing and sesame seeds. Salt if you like.
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6
Chill, covered, in refrigerator, for at least 15 to 30 minutes before serving.
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1
Tips & Warnings
To toast sesame seeds, simply sprinkle them into a skillet or pan on medium heat and stir for 5 to 10 minutes until golden brown. No oil is needed. Seeds are much tastier this way.
Fresh lemon juice can replace the vinegar.
