Straight From Confreda Greenhouses and Farm in Cranston... Picked That Same Day!
Perfect for a light and satisfying lunch.
Packed with nutrition and most importantly, flavor!
This recipe was inspired by my local Stop & Shop market. I often see an Edamame Salad in the prepared food case in the deli section. It caught my eye because it is so colorful. It was pretty easy to deconstruct and make my own with some special touches.
I love making salads like this in the summer. And this one is refreshing and light, yet really is packed with nutritious ingredients. Plus, who can resist fresh sweet corn in the summer? Well there's no need to resist, since it is a good choice in any healthy diet. According to the World's Healthiest Foods Website, corn is a good source of vitamin B1, vitamin B5, folate, dietary fiber, vitamin C, phosphorus and manganese. It is especially good for cardiovascular health due to the great source of folate it supplies. The edamame (soy beans) are also super healthy to eat. They are a great source of protein and contain loads of healthy fats. The red bell pepper contains a huge amount of vitamin C and the black beans add more protein and of course, fiber.
This salad can be served as a light lunch, a side dish with grilled chicken or fish, or served with pasta as a main course entree.
2 corn ears, silks and outer husks removed (leave a thin layer of husks on)
8 ounces (1/2 of one pound bag) frozen shelled edamame, cooked according to instructions on bag and cooled
1 red bell pepper, diced
1 small shallot, minced
1 can black beans, drained and rinsed
1/2 cup green olives, pitted and chopped (optional)
3 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
1/8 teaspoon fine sea salt
Dash freshly ground black pepper
1/4 cup chopped fresh mint (parsley or basil can be substituted)
2 tablespoons chopped fresh chives
Heat a gas grill to medium-high, light a charcoal fire or place indoor stovetop grill over medium high heat.
Place corn directly on grill and cook for around 15 minutes, rolling corn occasionally so all sides get grill marks. Set aside until cool enough to handle, about 10 minutes.
Pull off charred husks and discard. Stand each ear on its wide end, and using a serrated knife, remove grilled corn kernels from cobs. Add kernels to a large bowl.
Add all remaining ingredients to bowl and mix well. Refrigerate for at least 30 minutes to let flavors meld together. Serve at room temperature.