Summer is the perfect time to experiment with vegetables that are in season. One of my favorite summer veggies is corn. I love corn on the cob on the grill, but I felt like trying something new. Enter this salad. There’s not much to it, but it does spotlight not only corn, but edamame, which has a great texture that’s often overlooked.
Edamame is actually a soybean that has been harvested prematurely. They can be found still in their shells, or you can buy them unshelled, fresh or frozen. Edamame is low in calories and high in vitamins and minerals. Protein, fiber, calcium, magnesium, iron, phosphorus, vitamin C, vitamin K, folate, just to name a few. They are also a source of healthy fat. There’s not much to dislike about edamame! It pairs nicely with the other vegetables to make a light and delicious summer salad.
This is a great side dish to take to cookouts or family gatherings. It’s so simple and modifiable! It’s naturally gluten free, too. This makes about 10-12 servings.Ingredients: 3 cups corn (frozen or fresh) steamed3 cups edamame, shelled (can also be fresh or frozen) steamed1 red bell pepper1/2 cup green onion1/2 cup red onion (optional)1 can black beans, drained and rinsed (optional)1/2 cup fresh parsley, chopped1 tablespoon Agave1/4 cup olive oil1/8 teaspoon cumin1/2 teaspoon pepper1/2 teaspoon saltJuice of one limeDirections: Steam corn and edamame until tender. If frozen, about 20 minutes.
Whisk together agave, olive oil, cumin, pepper, salt, and lime juice, adding about half the lime’s juice, tasting, and slowly adding more until it’s to your liking.
Add diced bell pepper, both kinds of onion, (if using), and fresh parsley to corn and edamame mixture.
Add black beans. Whisk the dressing once more and pour over the vegetable mixture. Stir thoroughly. Add more salt and lime juice, if necessary.
Chill for two hours before serving.
The Veg Table 