EDAMAME AND CORN SALAD
A wonderful summer salad. Tastes especially good with fresh edamame.
Provided by Carla W
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Mix tomatoes, edamame, corn, green onions, lime juice, olive oil, cilantro, and garlic together in a bowl. Season with sea salt.
- Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.
Nutrition Facts : Calories 90.8 calories, Carbohydrate 9.3 g, Fat 5.1 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 100.4 mg, Sugar 1.9 g
ASIAN CORN SUCCOTASH
Since I'm not a fan of lima beans, I use edamame (green soybeans) in this colorful corn succotash instead. The Asian-inspired dressing alone is addictive. -Dierdre Callaway, Parkville, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- Place edamame in a saucepan and cover with 3 cups water. Bring to a boil. Cover and cook for 4-5 minutes or until tender, adding the corn during the last 2 minutes of cooking. Drain and rinse under cold water. Transfer to a large bowl; add onion and pepper., In a small bowl, combine the vinaigrette ingredients. Pour over corn mixture and toss to coat. Chill until serving.
Nutrition Facts : Calories 261 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
STIR-FRIED SUCCOTASH WITH EDAMAME
While we've still got corn and peppers aplenty, make this Asian version of the American classic succotash. I love the combination of sweet and seared flavors in this dish.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, side dish
Time 10m
Yield Serves six
Number Of Ingredients 11
Steps:
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and jalapeño and stir-fry for no more than 10 seconds. Add the bell pepper, corn, squash and edamame, sprinkle on the salt and sugar, and stir-fry for 2 to 3 minutes, until the vegetables are crisp-tender. Add the cilantro, toss together and serve.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 276 milligrams, Sugar 3 grams, TransFat 0 grams
ASIAN-STYLE EDAMAME AND CORN
The traditional Asian flavors of ginger, sesame oil, rice vinegar and soy sauce set the stage for edamame and corn in this chilled salad. Adapted from a recipe in The Complete Soy Cookbook by Paulette Mitchell, Macmillan 1998
Provided by msliny
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk dressing ingredients together; adjust seasonings to taste. Set aside.
- Add the corn and bell pepper to the edamame, toss with dressing. Serve on lettuce greens.
- Makes 4 servings.
- To toast sesame seeds, place in dry skillet over medium heat. Shake gently until seeds begin to pop and turn golden brown. Cool.
Nutrition Facts : Calories 262.4, Fat 10.8, SaturatedFat 1.3, Sodium 333.2, Carbohydrate 27.9, Fiber 7.2, Sugar 3.1, Protein 19
CARROT EDAMAME SALAD WITH SWEET ASIAN VINAIGRETTE
Delicious, nutritious, simple and light! Great for vegans and vegetarians who are looking for something a little different in the salad department. I buy a small bag of carrots and shred them myself using a food processor for the freshest taste, but you could try using pre-shredded carrots too.
Provided by Little Tomato
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Combine the carrots, edamame and raisins in a medium sized bowl.
- 2. Combine ingredients for the dressing and let sit until the sugar dissolves.
- 3. Add the dressing to the carrot mixture.
- 4. Let sit for 30 minutes in the refridgerator before serving to allow the flavors to mingle. Serve chilled.
Nutrition Facts : Calories 201.9, Fat 7.2, SaturatedFat 1, Sodium 227.5, Carbohydrate 34.8, Fiber 4.8, Sugar 24, Protein 2
ROASTED CORN AND EDAMAME SALAD
Provided by Shawn Edelman
Categories Citrus Ginger Herb Onion Pepper Vegetable Side Freeze/Chill Corn Chill Healthy Self Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.
GRILLED CORN AND EDAMAME SUCCOTASH SALAD
Delicious salad that is light and lovely.
Provided by klenke
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place corn, onion, red bell pepper, and jalapeno pepper on a baking sheet. Drizzle vegetables with 2 tablespoons olive oil; season with salt and pepper. Rub to evenly coat.
- Transfer vegetables to grill and cook, turning several times, until vegetables are tender and dark marks appear, 10 to 15 minutes. Set aside to cool.
- Bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes. Drain and cool.
- Whisk 1 tablespoon olive oil and vinegar together in a bowl.
- Dice red bell pepper, jalapeno pepper, and onion. Cut corn off the cob. Combine vegetables in a serving dish; add edamame. Toss vegetables and edamame with oil-vinegar mixture. Season with salt, pepper, and basil.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 13 g, Fat 5.8 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 9.9 mg, Sugar 3.1 g
SAUTEED CORN AND EDAMAME
Prepare this simple, tasty side dish in a pinch by keeping frozen corn and edamame handy in the freezer.
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons oil in a large skillet over medium-high heat. When oil shimmers, add shallots and saute until golden, 2 minutes.
- Add edamame, corn, salt, and pepper and continue to cook, stirring occasionally, until vegetables are heated through and browned in places, about 5 minutes.
- Remove from heat; stir in basil and remaining tablespoon oil and serve.
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