Delish Summer Salad
This salad comes from my friend, and chef and wellness coach Sandy Thomas. She shared this recipe with us in a cooking class I took with her last year. I took this salad to a party for the 4th of July, and made it again for the family last night.
It's really delicious!
Cook frozen edamame according to package directions. I used frozen sweet corn, so I cooked that as well. Grilled fresh sweet corn would be great!
Then I rinsed a can of black beans and a can of cannelini beans and drained them well. I tossed together the corn, edamame, black, and cannelini beans with grape tomatoes.
I mixed up the quick vinaigrette of olive oil, rice vinegar, sherry vinegar, and Dijon mustard. Once it was emulsified, I tossed it with the vegetables. Before serving I added ribbons of sliced fresh basil and seasoned with sea salt and pepper.
Of course, I made a tomato-less version for my no-tomato eaters.
David let them know that our version was not only prettier, but tastier. They still declined the tomato version :)
Double click to print as a 5x7 recipe card.