Potluck Picnic with Summer Edamame Salad

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quote of the week

on the foodie trail

Are you following me on social media? Last week I shared a lot of pics of my trip to see my niece and one-year-old great-niece in New Jersey. We found a lot of cool food-related places to visit, including a stop at a Korean grocery store. While roaming the aisles, I found this jar of red pepper threads. The pepper pictured on the label looked like a spicy one and my curiosity won. I might be the only person who views a grocery store as a tourist trap! At home a few days later, I sprinkled a few of these on top of some tuna “cakes” and it added a subtle amount of heat and a pop of color.

What else needs some heat and color? Rice, pasta, salads, sandwiches, deviled eggs … stay tuned!

this week’s recipe: summer edamame salad

Summer Edamame Salad

Not your typical bean salad, this combination of edamame, sweet corn, peppers and onions in a light Asian dressing is a flavor bomb of protein and vitamins! Try this recipe ASAP!

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 4 hours hrs 25 minutes mins

Servings 1 quarts

Ingredients

  

• 1 tablespoon extra-virgin olive oil
• 1 teaspoon sesame oil
• 1 12 ounce package frozen edamame thawed
• 2 cups sweet corn kernels
• 1/2 teaspoon Salt
• 1/2 cup diced red onions
• 1 cup diced red pepper
• fresh Thai basil leaves optional
• 3 green onions, sliced optional

Asian Dressing

• 1/3 cup rice vinegar
• 1/4 cup extra-virgin olive oil
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1/2 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 tablespoon Sriracha or Tabasco sauce

Instructions

 

• Heat 1 tablespoon of extra-virgin olive oil and 1 teaspoon sesame oil in a skillet over medium heat. Add thawed edamame and sweet corn kernels to pan and stir to coat with oils. Sprinkle with salt and saute until lightly browned, stirring only occasionally. Remove from heat.
• Combine onions and peppers in a bowl. Add edamame and corn when no longer hot.
• Combine all dressing ingredients and whisk to combine (or use a canning jar and shake well). Pour over vegetables and stir to coat.
• Refrigerate for 4 hours or overnight.
• Serve with Thai basil (optional) and/or sliced green onions.

Notes

This salad would be a great side dish for Lemon-Yogurt Salmon or grilled chicken with teriyaki sauce.

Mexican Version: Substitute avocado oil for the olive oil and omit sesame oil. Replace rice vinegar with apple cider vinegar, soy sauce with lime juice, and Sriracha sauce with one teaspoon of cumin. Adding some avocado or mango would be delicious too!

 

Keyword asian, corn, edamame, healthy, peppers, recipe, salad, vegetables

if you haven’t tried this one yet …

Stuffed Poblano Peppers

Are you a fan of stuffed peppers? Of Mexican food? This recipe uses poblano peppers as the shell for a mixture of rice, corn, ground pork (ground chicken or turkey are options too), black beans, tomatoes and, of course, cheese! Leftovers? Freeze for another day or chop up and add to scrambled eggs!

what can you bring to the next potluck picnic?

Comment below in the “LEAVE A REPLY” box to share:
1. What’s the one spice in your cupboard you can’t live without?
2. Have you ever heard of Stuffed Pepper Soup?

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