Corn & Edamame Salad

We've pulled up our edamame, and most of them are now residing in the freezer. I did save a few out to eat fresh, and this is what I did with them.

Edamame (fresh soy beans) are a bit hard to find, but hopefully if you have a good farmers' market you can find some. Corn should still be around for a week or two, but we are definitely heading into fall vegetables. I'm rushing to get in the last of the tomatoes. Speaking of which, a chopped up tomato would have been nice in this.

4 servings
30 minutes advance prep - 10 minutes to assemble


Pre-Cook the Corn and Edamame:
1 1/2 cups shelled edamame (1 quart in shells)
2 cobs of corn

Boil the edamame in their shells for 4 or 5 minutes, then rinse in cold water. Shell them, discarding the shells.

Husk the corn, and boil it for 4 or 5 minutes, then rinse in cold water. Cut the corn from the cobs.

Both of these should be cooled quickly, and cool when you proceed with the salad. They can be prepared in advance.

Make the Dressing:
1 teaspoon Dijon mustard
pinch of salt
3 tablespoons white wine vinegar
2 tablespoons sunflower seed oil

Whisk together in a small bowl, or shake in a jar.

Finish the Salad:
1/4 of a small red pepper
1 slice sweet onion (or 1 green onion, or handful of chives)
1 stalk celery

Wash, de-seed and chop the red pepper. Peel or clean and mince the onion or chives. Wash, trim and chop the celery finely.

Mix the pepper, onion and celery with the edamame and corn. Toss with the dressing.