We got lots of compliments on the Edamame Salad that we served last Wednesday, and again for the Sunday meal for the Feeding South Dakota fundraiser. Here’s the recipe for those of you who asked for it, and if you didn’t get a chance to try it, I highly recommend it. You can serve it as a side salad or as a dip with tortilla chips. Shelled edamame (soybeans) can be found in the freezer section of your grocery store. If you like it spicy, add the jalapenos or if you want a milder chili pepper taste, add some canned mild roasted green chilis. This recipe is adapted from the cookbook Raising the Salad Bar, by Catherine Walthers.
Edamame, Corn and Bean Salad
Serves 6-8
1 cup edamame (15 oz), boiled until just tender, then rinsed under cold water and drained
1 cup kidney beans (or black beans) (or a 15 oz can) Rinsed and drained
2 cups corn kernels, canned or frozen, if frozen boiled until tender and rinsed under cold water and drained
1/3 cup chopped fresh cilantro
1 cup diced tomatoes, canned or fresh
diced jalapenos or roasted green chilis, optional
Salsa Dressing
Mix dressing ingredients together and toss with salad.
2 TBSP minced red onion
1 tsp ground cumin
3 TBSP fresh lime juice
2 TBSP olive oil
salt to taste
Edamame, Corn and Bean Salad
Serves 500
40# frozen, shelled edamame, boiled until tender, then rinsed with cold water and drained
5 #10 cans Black Beans, rinsed and drained
50# frozen corn kernels, boiled until tender, then rinsed with cold water and drained
20 cups chopped fresh cilantro (1 case 30 count bunches)
5 30 oz cans roasted green chilis (optional)
diced jalapenos, fresh or canned (optional for added spice)
5 #10 cans petite diced tomatoes
Salsa Dressing
7 cups minced red onion
1 1/3 cups ground cumin
5 ½ cups fresh lime juice (about 6 # limes)
8 cups olive oil
salt, to taste
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