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MEMBER RECIPE

Edamame and Sweet Corn Salad with Meyer Lemon and Ginger Vinaigrette Recipe

Difficulty: Easy | Active Time: | Makes: 4 side dish servings

After seeing a picture of a store-bought Edamame Salad in an ad for BJ’s Wholesale Club, I went there and wrote down their ingredients to see if they’d interest me – and most of them did! I came up with my own vinaigrette for this salad, and I think it’s going to go into regular rotation this summer. Excellent alongside grilled chicken, salmon, or steak!

INGREDIENTS
  • 8 oz. frozen edamame
  • 8 oz. frozen sweet corn (or fresh, stripped from the cob and blanched)
  • 3/4 cup red bell pepper, chopped into 1/2" dice
  • 1/2 cup sweet onion, chopped into 1/4" dice

VINAIGRETTE

  • 1/3 cup canola oil
  • 1-1/2 Tbsp Meyer lemon juice, or a bit more to taste
  • 1-1/2 tsp grated ginger root, or more to taste
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
INSTRUCTIONS
  1. Bring a large pot of water to the boil, and add edamame (I used a half bag of Trader Joe’s frozen, shelled edamame). Boil for 2 minutes, add frozen corn, and turn off heat. Let sit for 1 minute, and then drain. Plunge colander into a large bowl of very cold water to stop the edamame and corn from cooking. When edamame and corn are cool, drain well, and put into a bowl. Add red bell pepper and sweet onion and mix well.
  2. In a separate small bowl, whisk together the oil, lemon juice, grated ginger, salt and pepper. Pour over salad mixture and gently stir to mix well.
  3. Chill in fridge for 2 hours or so before serving. Gently remix salad just before serving, and taste for additional seasoning, if needed.

Member recipes are not tested by the CHOW food team.