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.

 

 

 

Enjoy!

Red Quinoa and Edadame Salad

Reluctant Entertainer's

Red Quinoa and Edamame Salad

I saw this recipe on Sandy's blog and realized I had most of the ingredients on hand.

I modified Sandy's recipe slightly.

We ate a little bit of the salad, but I'm taking the majority of it to a get together tomorrow night.

David's not a huge quinoa fan, but we all really like edamame.

Surprisingly, the boys really liked this salad.

I did too!

This salad is chock full of protein, fiber, and nutrients.

It's very simple to assemble.

Start by cooking 1 cup of quinoa in 2 cups boiling water as you would rice.

Then toss together with thawed edamame.

Season with an oil dressing and serve at room temperature.



I really like how different it is.

Really, really good!

Double click to print as a 5x7 recipe card.

Bon Appetit!