Edamame beans are, according to Wikipedia, immature soybeans common in Chinese, Japanese, and Korean cuisine. Often boiled, salted, and served in their pods, they are tender, tasty, and nutritious.
This recipe features shelled edamame beans in a salad bolstered by black beans, corn, and a fresh lemon juice/olive oil dressing. Relatively low in calories and high in fiber and nutrition, this is a healthy side for your Thanksgiving (or everyday) table.
Preparation is quick and easy. Buon appetito e' buona salute (good appetite and good health).
Ingredients
1 lb. frozen edamame beans (shelled)
1 15.5 oz. can black beans, drained
2 cups frozen petite sweet corn kernels
1 small red bell pepper chopped
2-3 cloves garlic, minced
1 bunch scallion tops, coarsely chopped
1/2 red onion, chopped
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh oregano (or marjoram or basil - your choice)
Dressing
Juice of one large lemon
3 tbs. extra virgin olive oil
2 tbs. Dijon or brown horseradish mustard
a little salt to taste
3/4 tsp. fresh ground black pepper
Preparation
1. Prepare edamame according to package directions (typically cover with water, bring to boil for 3 minutes). Drain and rinse with cold water to cool. Set aside to drain completely.
2. Combine edamame, black beans, corn, red pepper, scallions, red onion, parsley, and oregano in a large bowl.
3. In a small bowl, combine lemon juice, olive oil, mustard, salt and pepper. Whisk well then add to salad bowl.
4. Toss salad thoroughly to mix well and coat with dressing. Refrigerate until served.
