Be Cool- Corn and Edamame Salad

Corn and Edamame Salad

Edamame are fresh soy beans. You can find fresh ones in some farm markets this time of year. They are also available frozen in many grocery stores. To prepare just steam for about 10 minutes. Allow them to cool down- or cool in ice water so you can handle them then just squeeze the soybeans out of their pods. The pods are not edible. They are easy to prepare and add a bit of protein to any dish. I paired them with fresh sweet corn, also steamed, cooled down and cut off the cob. A little trick for getting corn off the cob without making a mess is to place corn in large bowl. Hold the cob on end and cut off kernels with a small, sharp knife.  Don’t use too small a bowl or you won’t have enough room to work and you can cut yourself.

Edamame and Corn Salad

1 lb. fresh or frozen edamame

4 ears fresh corn

1/2 c. sweet chopped sweet peppers

1 t. Tuscan seasoning- or Italian seasoning

salt and fresh ground pepper to taste

2 T. fresh chopped basil

3 T. olive oil

3 T. apple cider vinegar

Boil or steam edamame for about 10 minutes, or until tender. I know some people hate microwave cooking but I used a microwave steamer. Kept the kitchen pretty cool. Cool edamame and squeeze soybeans out of their pods. Place in serving bowl. Cook corn. Here you have more choices. You can grill the corn, in their husks on the grill. You can also boil or steam the corn. Once cooked allow to cool down naturally or place in large bowl of cold water. Once corn is col enough to handle cut the kernels off the cobs. Add corn to serving bowl with edamame. Add peppers, seasonings and basil. Toss together. add oil and vinegar and toss again. Chill before serving. Serves 4-6 as a side 2-3 as a main dish.

Note: Feel free to add other seasonal veggies and herbs.

Edamame in the pod

Edamame after hulling

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