Edamame Salad
This recipe for edamame salad is bursting with zesty, fresh flavour! Combine it with cucumber, feta cheese, corn and a vinaigrette made of red wine.
Recipe By: Sonja & Alex
Ingredients:
- 12 ounces of frozen and thawed shelled edamame
- One teaspoon of kosher salt
- three tablespoons of olive oil split
- two chopped cloves of garlic
- One tablespoon of vinegar made from red wine
- One-half teaspoon of spicy sauce
- One-half teaspoon of cumin
- 15-oz drained maize can
- Half an English cucumber, chopped
- 1/4 chopped red onion
- ½ cup crumbled feta cheese
- One handful of coarsely chopped cilantro
Guidelines:
- After rinsing the frozen edamame in a sieve with warm water, shake off any extra moisture.
- Fill a big skillet with 1 tablespoon olive oil and place it over medium-high heat. Once the edamame is bright green but has warmed through, add ½ teaspoon of kosher salt and simmer for 2 minutes.
- Take the mixture off the stove and add the grated garlic, stirring until it is well combined and no longer chunky.
- Combine two tablespoons of olive oil, red wine vinegar, spicy sauce, and cumin in a big bowl. Add the edamame, corn, diced cucumber, minced red onion, feta cheese, ½ teaspoon salt kosher salt and the chopped cilantro.
- Mix everything together. Serve right away. Leftovers last up to 3 days refrigerated (if necessary, refresh the flavors with a pinch of salt or drizzle of olive oil).
Details about storage:
Edamame salad keeps well in storage. It can be kept chilled for up to three days in a sealed container. It’s normal for salads to naturally lose some of their saltiness when refrigerated, so feel free to add a dash of salt or olive oil to revive the flavours over time.
Cooking the edamame
Cooking the edamame is the only step in this recipe, regardless of technique! To prepare it for the salad, you’ll need to both thaw it and cook it little. It arrives frozen. Don’t go overboard, though, as it will lose its appealing colour and turn greenish brown! Here are some pointers for preparing edamame:
- First, rinse it: Put the frozen edamame in a sieve with warm water, then shake off any extra moisture. This aids in defrosting the frozen veggie so that less heat is used.
- Cook for two minutes, but not for too long: Fill a big skillet with olive oil and place it over medium-high heat. Add the edamame and salt and cook for 2 minutes until warmed through but still bright green. Don’t overcook it, or the edamame will turn greenish-brown.
- The finest part is about to happen: take it off the fire and mix in the grated garlic. Stir thoroughly until thoroughly combined, since grated garlic tends to group together.
- All you have to do is combine the cooked edamame with the veggies and vinaigrette. Completed!
