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!
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!