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3 Stars - A Family Favorite
2 Stars - Really Good, Will Make Again
1 Star - Good Recipe, Probably Won't Make Again

July 10, 2013

Delish Summer Salad

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.

1 comment:

Welcome to my table! So glad you dropped by. I love hearing from you.