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 substitute lima beans for the edamame!
prep time
20 Min
cook time
5 Min
method
No-Cook or Other
yield
4-6 serving(s)
Ingredients
- 2 ears of corn
- 1 pound edamame in the pod
- 1/2 cup red pepper, chopped finely
- 1/2 cup videlia onion, finely chopped
- 1/4 cup cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon stevia or equivalent
- 1/2 tablespoon dry mustard
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon garlic infused salt (i use saltopia)
- freshly ground black pepper, to taste
- 1 green onion, chopped
How To Make edamame & corn salad
-
Step 1Boil corn, cool and cut off kernels. Or use 1 1/2 cups frozen corn.
-
Step 2Boil edamame in highly salted water for 5 minutes. Drain, cool and remove beans from shell.
-
Step 3Put 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.
-
Step 4To serve, sprinkle with sliced green onion and either serve as is, or serve over a bed of lettuce greens.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Keyword:
#soybeans
Keyword:
#Corn on the cob
Keyword:
#Farm Fresh
Keyword:
#Lima-Beans
Ingredient:
Vegetable
Diet:
Low Fat
Diet:
Dairy Free
Method:
No-Cook or Other
Culture:
American
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