Edamame Corn And Bean Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Colorful salad,and very good. A salad you can create all year round. Could easy add your own ingredients to change it up. Found this in a wonderful book , Raising the Salad Bar Ingredients:
1 pint fresh edamame (soybeans) or 1 cup shelled (frozen) |
kernels from 3 ears of corn or about 2 cups frozen |
1 cup cooked kidney beans or 1 can 15 oz rinsed and drained |
1/3 c shopped fresh cilantro ( a must ! ) |
salsa dressing |
2 tomatoes, seeded and finely diced about 1 cup |
2 tbsp minced red onion |
1 tsp ground cumin |
2 tbsp fresh lime juice (about one lime) |
2 tbsp olive oil |
salt |
Directions:
1. In medium pan bring 6-8 cups water to boil, cook the edamame pods or frozen beans to instructions on package. drain and cooled under cold water. Steam corn and set a side.
2. Add beans and corn and kidney beans in bowl.
3. Mix dressing and when ready to serve add to bean mixture top with cilantro. Salad is best at room temp. If needed add more lime or oil.
|
|