"Look," I said to my friend as we sat down on a bench near the market. I held out the edamame. "They had fresh edamame. I had to grab some of that."
I could tell she didn't want to dampen my enthusiasm, but her husband was a farm boy and she knows her produce. "You know," she said, "it's just soybeans."
And I have to admit, I felt a little deflated, not to mention a little stupid. Of course I knew edamame was just soybeans, but I hadn't ever had access to it fresh before and I got carried away.
But that didn't dampen my enjoyment of it. I cooked up the corn, chopped up some of the heirloom tomatoes, boiled the soybeans, and created this wonderfully delicious and refreshing salad. You can too.
Home Cookin Chapter: My RecipesCORN EDAMAME AND TOMATO SALAD
1 cup shelled edamame (soybeans)
2 cups corn, cut from kernel or frozen
1/4 cup minced red onion
1 small tomato, finely chopped
1 jalapeno, minced
1 tsp fresh lime juice
2 Tbsp extra virgin olive oil
1 clove garlic, mashed to a paste
2 Tbsp chopped cilantro
salt and pepper to taste
Place first five ingredients into mixing bowl. Add the rest of the ingredients and mix well.
Chill for at least two hours. Let come to room temperature before serving.
Exported from Home Cookin 5.6 (www.mountain-software.com)