Summer Corn Edamame Salad

 

Ingredients:

FOR THE DRESSING:

• 1/3 cup freshly squeezed lemon juice
• 1/2 tsp red wine vinegar
• 2 cloves garlic, minced
• 8 fresh basil leaves, finely chopped (plus more for optional garnish)
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/3 cup olive oil

FOR THE SALAD:

• 1/2 cup quinoa uncooked (to yield approx. 2 cups quinoa)
• 1 cup water
• 4 large ears of fresh corn on the cob (to yield 2 cups corn kernels)
• 2 cups shelled edamame, frozen and thawed
• 3/4 cup red onion, (approx. 1/4 large onion), very thinly sliced

Preparation:

1. To cook the quinoa, combine 1/2 cup uncooked quinoa with 1 cup water in a saucepan, bring to boil, then simmer, covered for 20 minutes. Once all the water is absorbed, fluff with a fork and set aside to cool as well.
2. Fill a large pot with water and heat over high heat until boiling. Add ears of corn, and cook for 4-5 minutes, or until kernels are easily pierced with a fork or knife.
3. In a small mixing bowl, combine the lemon juice, red wine vinegar, garlic, basil, sea salt, and black pepper, and stir together. Add the olive oil and whisk together until emulsified. Set aside. (Can add raw honey to sweeten, if too tart for your taste, but will balance with the ingredients in the salad as written).
4. Remove corn from hot water, and allow it to cool on a cutting board.  When cool enough to touch, slice the kernels off the cob, and set them aside.  Discard the remaining cob.
5. In a large mixing bowl, combine the corn, thawed edamame, cooked quinoa, and red onion.
6. Drizzle with dressing and toss to coat.
7. Garnish with additional basil if desired.

https://www.asweetpeachef.com/corn-edamame-salad/