Edamame Salad with Homemade Garlic Cilantro Vinaigrette recipe
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Ingredients
- 6 ears corn, husks and silk removed 8 cups fresh edamame (in shell) 1 (15 ounce) can black beans, rinsed and drained 2 large ripe tomatoes, diced 2 small onions, finely chopped salt and ground black pepper to taste 1 jalapeno, cut in half and seeded ¾ cup extra-virgin olive oil 4 cloves garlic, minced 2 ½ tablespoons lemon juice 2 tablespoons finely chopped cilantro 1 tablespoon balsamic vinegar 1 ½ teaspoons ground cumin
Nutrition Info
- 158.3 caloriescarbohydrate: 13.1 gcholesterol: : -fat: 11.1 gfiber: 3.2 gprotein: 3.1 gsaturatedFat: 1.6 gservingSize: -sodium: 119.1 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Edamame Salad with Homemade Garlic Cilantro Vinaigrette
Directions
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Fill a large pot half full with lightly salted water and bring to a rolling boil. Add corn cobs and return to a boil. Cook until corn is softened but still firm, about 5 minutes. Remove from pot, rinse with cold water until cool enough to handle. Cut kernels from the cob with a sharp knife, place into a large mixing bowl.
Place edamame into a large pot, pour in 2- to 3-inches of water. Cover, bring to a boil. Steam edamame until shells are softened, 2 to 3 minutes. Drain, let cool. Squeeze the center of each pod to pop the edamame out into a bowl.
Mix edamame, black beans, tomatoes, and onion into the corn kernels, season with salt and pepper.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil, place jalapeno skin side up on the baking sheet.
Roast jalapeno in the preheated oven until outer skin is charred, about 5 minutes, mince with a sharp knife.
Combine olive oil, garlic, roasted jalapeno, lemon juice, cilantro, balsamic vinegar, and cumin in a bowl, whisk until well mixed. Pour over vegetable mixture, stir until vegetables are coated.