Tuesday, August 17, 2010

Roasted Corn and Edamame Salad - for those who asked

  • 5 tablespoons red wine vinegar (or rice or apple cider- whatever is available) 
  • 3 tablespoons grapeseed oil
  • 1/3 cup chopped fresh cilantro
  • 2 limes, juiced
  • 1 teaspoon white sugar
  • 3/4 teaspoon salt
  • 2 cloves garlic, minced (use frozen cubes from Trader Joes) 
  • 1 (1 pound) package frozen shelled edamame (green soybeans)
  • 3 cups frozen corn kernels ( Trader Joes roasted corn is the best) 
  • 1 pint cherry tomatoes, quartered
  • 4 green onions, thinly sliced ( I have used a red onion or whatever I have) 
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 red or yellow bell pepper chopped
  • Salt and pepper to taste


  1. In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
  2. Add all ingredients 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.
  3. Since corn and edamame are frozen I make and let sit on counter for a while or you have a frozen salad
  4. Lasts for days and gets better each day 

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