Edamame Corn And Tomato Salad Food

EDAMAME SALAD RECIPE WITH CORN AND TOMATOES

Steps:

• Bring a large saucepan filled half with water to a boil. Add corn and edamame and boil for 3 minutes. Drain and rinse with cold water. Pour corn and edamame into a large bowl and add tomatoes, green onions, cilantro, garlic, lime juice, olive oil, red wine vinegar, salt and pepper.
• Mix well, cover and refrigerate until ready to serve. Tastes best when made the night before!

EDAMAME, CORN AND TOMATO SALAD

Steps:

• 1. Microwave corn, 2 ears at a time, for about 3 1/2 minutes. Remove husks and silk and cool. Cut kernels from the cob and place in a large bowl.
• 2. Cook edamame according to package directions. Rinse with cold water until cool. Drain. Add to the corn.
• 3. DRESSING: While corn and edamame are cooking, mix together lime juice, oil, salt, pepper and sugar (optional) in a jar with a tight fitting lid. Shake to mix and set aside.
• 4. Add tomato, avocado and parsley to corn and edamame.
• 5. Shake up dressing again and add to the salad. Gently mix. Serve immediately.
• 6. NOTE: If you want to make this ahead of time, prep the corn, edamame, tomato and parsley. Make up the dressing, but do not add it to the salad. Just before serving, dice the avocado and add it and the dressing to the salad.

HEALTHY GARDEN SALAD

Steps:

• In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
• Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.

EDAMAME SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
• Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
• Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
• Top edamame salad with sesame seeds and daikon radish before serving.

ROASTED EDAMAME SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
• Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

EDAMAME AND CORN SALAD

Steps:

• Mix tomatoes, edamame, corn, green onions, lime juice, olive oil, cilantro, and garlic together in a bowl. Season with sea salt.
• Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.

SUMMER CORN & EDAMAME SUCCOTASH SALAD

Steps:

• Set a large pot of water over high heat. Bring to a boil. Carefully add the corn cobs. Boil for three minutes. Remove with tongs and set aside to cool a bit. Add the edamame. Cook for three minutes. Drain and let cool for a bit.
• Cut the corn kernels off the cob (I set it on end and use a large, sharp chef's knife. Be careful!) Add them to the bowl along with the cooled edamame. Add the cherry tomatoes, onion, and basil.
• Drizzle in the olive oil and vinegar. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Toss well. Taste and add additional salt and pepper if desired. Serve immediately or refrigerate until ready to serve. Keeps well for 2-3 days in the refrigerator.