Edamame Salad
serves 6-8
4 cups shelled edamame (2-9 oz packages Trader Joe’s shelled edamame)
2 cups roasted corn kernels (2 ears- I shuck & roast directly on my gas stove top)
2 tomatoes, cored, seeded, & diced
1 red bell pepper, diced
3 green onions, sliced
1/2 red onion, chopped
2 TB Italian parsley, chopped
2 TB fresh basil, chopped
Dressing
juice from 2 limes
juice from 1 meyer lemon
⅛ cup seasoned rice vinegar
1 tsp dry mustard
3 TB extra virgin olive oil
1 tsp French grey salt ( or sea salt)
½ tsp fresh ground black pepper
Directions
1. In a large bowl, combine edamame, corn, tomatoes, red bell pepper, green onion, red onion, parsley, and basil.
2. In a small separate bowl, whisk lime & lemon juice, rice vinegar, mustard, olive oil, salt and pepper.
3. Pour dressing over salad mixture and combine until thoroughly mixed. Refrigerate for 1-2 hours or until ready to serve. Tastes even better the next day after marinating overnight. Enjoy!
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