Buying fresh corn on the cob lends itself to a number of ways to cook it or add to recipes. I do like eating cooked corn just on the cob with some butter, salt and pepper but I also like adding corn to salads. Edamame beans and corn are good combination. I buy a box of frozen edamame beans in their shell and use them in a variety of ways. This recipe calls for balsamic vinegar and I used lemon flavoured balsamic vinegar. If you like the taste of lemon, you can add some lemon juice to the recipe. Both the DH and I enjoyed this salad.
INGREDIENTS:
1 cup edamame beans
2 cups cooked fresh or frozen corn
1 stalk celery, chopped
1/2 shallot, finely chopped
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp maple syrup
salt and pepper to taste
DIRECTIONS:
Mix ingredients in a medium size bowl. Serves 2 to 4 depending on whether this is a side dish or more of a main dish.
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