Edamame Salad with Homemade Garlic Cilantro Vinaigrette

Edamame Salad with Homemade Garlic Cilantro Vinaigrette

by Lester Bowman 1 year ago
4 (1)
22 minutes
158.3 kcal
13.1 g carbs
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Description

This bright summer salad showcases farm fresh local produce such as tomatoes, corn, cilantro, garlic, jalapenos, and onion, as well as its star ingredient: fresh edamame. Experimenting with different ways to prepare the delicious edamame we grow on my family farm, I stumbled upon this cold salad combination and it has been a huge hit. I'm sure that frozen produce can be substituted for many of the fresh ingredients this recipe calls for; however, you can't beat the taste of fresh local produce. Remember to frequent area farmer's markets whenever the season permits!

Ingredients
  • 6 ears corn, husks and silk removed
  • 8 cups fresh edamame (in shell)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 large ripe tomatoes, diced
  • 2 small onions, finely chopped
  • salt and ground black pepper to taste
  • 1 jalapeno, cut in half and seeded
  • ¾ cup extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 ½ tablespoons lemon juice
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon balsamic vinegar
  • 1 ½ teaspoons ground cumin
Directions
  1. 1. Fill a large pot half full with lightly salted water and bring to a rolling boil. Add corn cobs and return to a boil. Cook until corn is softened but still firm, about 5 minutes. Remove from pot; rinse with cold water until cool enough to handle. Cut kernels from the cob with a sharp knife; place into a large mixing bowl.
  2. 2. Place edamame into a large pot; pour in 2- to 3-inches of water. Cover; bring to a boil. Steam edamame until shells are softened, 2 to 3 minutes. Drain; let cool. Squeeze the center of each pod to pop the edamame out into a bowl.
  3. 3. Mix edamame, black beans, tomatoes, and onion into the corn kernels; season with salt and pepper.
  4. 4. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place jalapeno skin side up on the baking sheet.
  5. 5. Roast jalapeno in the preheated oven until outer skin is charred, about 5 minutes; mince with a sharp knife.
  6. 6. Combine olive oil, garlic, roasted jalapeno, lemon juice, cilantro, balsamic vinegar, and cumin in a bowl; whisk until well mixed. Pour over vegetable mixture; stir until vegetables are coated.
Nutrition Facts
serving: 16 servings
calories: 158.3 kcal
carbohydrates: 13.1 g
protein: 3.1 g
saturated fat: 1.6 g
sodium: 119.1 mg
fiber: 3.2 g
sugar: 2.3 g