EDAMAME & CORN SALAD
I had fresh edamame and corn from our local farmers' market. I found a recipe in a magazine that I simplified a bit. We enjoyed it as a salad with lettuce; it could be served as a relish in the same way that traditional corn relish is. Cooking time will be longer if you don't have left over corn on the cob! And you could...
Provided by Carolyn Haas
Categories Other Salads
Time 25m
Number Of Ingredients 12
Steps:
- 1. Boil corn, cool and cut off kernels. Or use 1 1/2 cups frozen corn.
- 2. Boil edamame in highly salted water for 5 minutes. Drain, cool and remove beans from shell.
- 3. Put cut corn, edamame, onion, red pepper, oil, vinegar and seasonings into bowl, mix together and chill for 1/2 hour or more. Adjust seasonings to taste.
- 4. To serve, sprinkle with sliced green onion and either serve as is, or serve over a bed of lettuce greens.
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