This week I am taking a break from the traditional lettuce-based salad in favour of a protein packed bean salad. I simply adore bean salad, and it has long been a fixture on the BBQ potluck table in my family. While the old stand-by bean salad is delish, and perhaps the subject of a future salad challenge post, I decided to do something a little different.
As we all know beans are awesome, both in their versatility in cooking and their nutritional profile. However, edamame beans are frequently overlooked. Edamame are soy beans that have been harvested while they are still green. Although they only have about 1/4 of the protein they would have when mature, 1/2 cup of soy beans still contain about 10g of protein, not too shabby. They are served steamed and sprinkled with sea salt while still in their pods at sushi restaurants, but you can also find them shelled in the frozen vegetables section, ready to add to recipes. These green soy beans could be used much as you would use green beans or peas. I chose to make a fresh asian inspired salad with them.
Week 5: Gingery Edamame Salad
Makes about 3 or 4 servings
1 cup frozen shelled edamame beans
1/2 cup frozen corn kernels
3/4 cup red bell pepper, diced
1/3 cup diced red onion or green onion
1 tsp grated fresh ginger
2 tbsp rice vinegar
2 tbsp olive or sesame oil
1 tbsp honey (or other sweetener)
1 tbsp sesame seeds
2 tsp soy sauce
Microwave edamame and corn according to package directions. Cool and put in bowl along with pepper and onion. In a small bowl combine the remaining ingredients and whisk together. Pour over veggies, stir, and let the salad marinade in the fridge for at least an hour before serving. I served mine on top of some cold rice noodles, but it would be just fine on its own.
Salad Challenge Countdown
Salads made: 5 Salads left: 47