Edamame, Corn and Tomato Salad
Edamame is the Japanese word for soybean. Edamame makes a delicious and healthy snack: the pods are lightly boiled in water, then salted, and the seeds are squeezed directly from the pods.
- Kernels from 2 ears of corn, or 3/4 cup frozen corn kernels
- 1 1/2 cups frozen shelled edamame
- 12 cherry tomatoes, halved
- 1 large avocado, pitted, peeled and cubed
- 2 Tbs. fresh lime juice
- 1 tsp. salt
- 1/8 tsp. freshly ground pepper
- 1 Tbs. canola oil
- 8 dark outer romaine lettuce leaves
- 2 Tbs. chopped fresh cilantro
Cook the corn and edamame
Bring a saucepan of water to a boil over high heat. Have ready a bowl of ice water. Add the corn and the edamame to the boiling water and cook for 3 minutes. Using a slotted spoon, transfer to the bowl of ice water. Drain the corn and edamame, place in a large bowl, and add the tomatoes and avocado.
Assemble the salad
In a small bowl, whisk together the lime juice, salt and pepper. Slowly whisk in the oil. Pour the dressing over the salad and gently stir to combine. Arrange the lettuce leaves on a platter and spoon the salad onto the leaves. Garnish with the cilantro and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).