Edamame salad with garlic coriander vinaigrette

    Experimenting with different ways to use edamame (soybeans), I stumbled upon this delicious salad. I'm sure that frozen produce can be substituted for many of the fresh ingredients this recipe calls for; however, you can't beat the taste of fresh local produce from your local markets whenever the season permits!

    1 person made this

    Serves: 16 

    • For the salad
    • 6 ears sweetcorn, husks and silk removed
    • 2kg fresh edamame (in shell)
    • 1 (400g) tin black beans, rinsed and drained
    • 2 large ripe tomatoes, diced
    • 2 small onions, finely chopped
    • salt and ground black pepper to taste
    • For the dressing
    • 1 fresh green chilli or jalapeno, cut in half and seeded
    • 180ml extra-virgin olive oil
    • 4 cloves garlic, minced
    • 2 1/2 tablespoons lemon juice
    • 2 tablespoons finely chopped coriander
    • 1 tablespoon balsamic vinegar
    • 1 1/2 teaspoons ground cumin

    Prep:30min  ›  Cook:22min  ›  Ready in:52min 

    1. Fill a large pot half full with lightly salted water and bring to a rolling boil. Add corn cobs and return to the boil. Cook until sweetcorn 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.
    2. Place edamame into a large pot; pour in 5 to 8 cm of water. Cover; bring to the boil. Steam edamame until shells are softened, 2 to 3 minutes. Drain; let cool. Squeeze the centre of each pod to pop the edamame out into a bowl.
    3. Mix edamame, black beans, tomatoes and onion into the sweetcorn kernels; season with salt and pepper.
    4. Set oven rack about 15cm from the heat source and preheat the oven's grill. Line a baking tray with aluminium foil; place jalapeno skin side up on the baking tray.
    5. Roast jalapeno in the preheated oven until outer skin is charred, about 5 minutes; mince with a sharp knife.
    6. Combine olive oil, garlic, roasted jalapeno, lemon juice, coriander, balsamic vinegar, and cumin in a bowl; whisk until well mixed. Pour over vegetable mixture; stir until vegetables are coated.

    Cook's note

    The dressing ingredient amounts are approximate and should be adjusted for personal taste.

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