Sunday, June 24, 2007

Edamame Succotash Salad


Right around the corner from where I work is a wonderful, upscale market. Once in a while, I treat myself to lunch there. Last week, I tried their Edamame Succotash. Wow! It was delicious! They wouldn't give up the recipe, alas, so I went home and tried to recreate it, and this is the result. I couldn't resist tinkering a little... I've never made anything quicker or easier, and to top it all off, it is absolutely yummy! It should travel very well, so it would be great for picnics and pot lucks. In fact, I'm bringing this batch to trapeza (an agape meal following Orthodox Divine Liturgy) today.


Edamame Succotash Salad

2 lbs frozen corn niblets

1 lb frozen unshelled edamame

1 large Vidalia (sweet) onion

3 tomatoes, peeled, seeded and diced

good handful of Italian parsley, coarsely chopped


Vinaigrette

1/3 C balsamic vinegar

1/2 C extra virgin olive oil

1 Tbs dijon mustard

2 garlic cloves, minced

1 1/2 tsp herbes de provence

salt and pepper to taste


Set the veggies to defrost, or rinse under hot water. Make the vinaigrette. Chop the tomatoes and the onions, then the parsley. Combine all in a large bowl, mix well, and adjust seasonings. That's all there is to it! YUM!


Some hints: Don't make the vinaigrette too garlicky or oily. Be sure that it has a nice vinegar tang. The tomatoes were terrible this week - very pretty color, but no aroma and therefore no flavor - so I used a large can of diced tomatoes. You could probably use another bean instead of the soybeans, but edamame have a wonderful toothsome quality and delicate flavor that I absolutely love, so I kept that aspect of the salad. If I was making this for myself alone, I would probably use a lot of cayenne, but some of the folks at church don't care for spicy food so I left it out. I did taste it and it needed more salt; I used about a scant tsp of Adobo seasoning instead which made it just perfect!
I've made something similar with black beans and corn, but that definitely has a Latin flair. This is definitely more mildly flavored to let the yummy edamame flavor come through.

3 comments:

Mimi said...

We get endame in our CSA, I am keeping this recipe for future reference, thanks!

missingbecheery said...

Hiya Mimi! Turns out that this was a very big hit at church and about 4 or 5 people wanted the recipe, so I feel confident that you'll enjoy it. Let me know how you tweak it, ok?

I sure wish we had CSA available here in the lowcountry.... its one of those things that I still mourn from when I lived in California - 10 years later! I'm jealous!

Denise

Mimi said...

It would be hard to be away from a CSA now that I am used to it - I agree.

Yum! I'm glad it was a hit. We haven't gotten any yet, but when we do, I'm trying this!