Wednesday, September 14, 2011

Edamame Corn Tomato Salad / Succotash

Hey, it's a perfect end-of-summer salad, just like this green bean guacamole salad, these experimental fruit salads with basil and tomato, and this tofu caprese saladThis salad uses late summer bounty in the form of tomatoes, basil, and corn.  I guess by subbing edamame for lima beans, its really a kind of a riff on succotash, in salad form.

In adapting this recipe, I more or less halved it.  However, it seemed a bit bland, so then I increased some of the seasonings.  It definitely needed a lot of salt and pepper before it felt like a coherent salad.  But eventually, after it was seasoned and had sat in the fridge for a few hours, it was delicious.  In retrospect, I should have cut the tomatoes smaller, or tried harder to find the cherry tomatoes that the original recipe called for.

Edamame Corn Tomato Salad
(from sometimesiveg)

1/4 red onion, diced
1 tsp olive oil
1 clove garlic, minced
1 c edamame
1 c corn kernels
1/2-1 c tomatoes, cut into wedges (smaller pieces would have been better)
1-2 TB fresh basil, chopped
2 tsp balsamic vinegar
1/2-1 tsp lime juice
salt and pepper to taste

1. In a skillet heat olive oil. Saute onion until it begins to brown. Add garlic, cook for about a minute.
2. Add edamame and corn, cook for about 5 minutes.
3. Remove from heat, add tomatoes and basil. Stir well.
4. Add salt balsamic vinegar, lime juice, and salt and pepper.  Chill before serving.  Serves 4.

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