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Edamame Salad with Homemade Garlic Cilantro Vinaigrette

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Edamame Salad with Homemade Garlic Cilantro Vinaigrette

Directions

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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
  • Methods :

  • 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.
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