Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition | Ask Your Questions Now ›

Recipe

Edamame and Sweet Corn Salad with Meyer Lemon and Ginger Vinaigrette

Edamame and Sweet Corn Salad with Meyer Lemon and Ginger Vinaigrette

Sign up to save this recipe to your profile
4 side dish servings Easy
(0)
Active:
PREVIOUS: Meyer Lemon and Black Pepper Cookies NEXT: Bosc Pear Avocado Salad with Ginger Vinaigrette...

Ingredients (10)

  • 8 oz. frozen edamame
  • 8 oz. frozen sweet corn (or fresh, stripped from the cob and blanched)
  • 3/4 cup red bell pepper, chopped into 1/2" dice
  • 1/2 cup sweet onion, chopped into 1/4" dice

VINAIGRETTE

  • 1/3 cup canola oil
  • 1-1/2 Tbsp Meyer lemon juice, or a bit more to taste
  • 1-1/2 tsp grated ginger root, or more to taste
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper

Summary

After seeing a picture of a store-bought Edamame Salad in an ad for BJ’s Wholesale Club, I went there and wrote down their ingredients to see if they’d interest me – and most of them did! I came up with my own vinaigrette for this salad, and I think it’s going to go into regular rotation this summer. Excellent alongside grilled chicken, salmon, or steak!

Instructions

  1. 1Bring a large pot of water to the boil, and add edamame (I used a half bag of Trader Joe’s frozen, shelled edamame). Boil for 2 minutes, add frozen corn, and turn off heat. Let sit for 1 minute, and then drain. Plunge colander into a large bowl of very cold water to stop the edamame and corn from cooking. When edamame and corn are cool, drain well, and put into a bowl. Add red bell pepper and sweet onion and mix well.
  2. 2In a separate small bowl, whisk together the oil, lemon juice, grated ginger, salt and pepper. Pour over salad mixture and gently stir to mix well.
  3. 3Chill in fridge for 2 hours or so before serving. Gently remix salad just before serving, and taste for additional seasoning, if needed.
Load Comments