Sunday, February 21, 2010

Corn Salad with Edamame and Tomatoes





From the kitchen of One Perfect Bite...Despite predictions of glorious weather, we've had days this week with fog so thick you needed a machete to cut through it. Weathermen have the only job in the world where you can be consistently wrong and still be promoted. However, if you say things often enough and wait long enough, sooner or later you'll be right. Yesterday was that day. The weatherman finally nailed it. The sun rose glowing and stayed that way for the entire day. Under all that fog, the plum and pear trees and early daffodils had been waiting for the sun to signal their debut. They made their appearance yesterday, so, I can finally say with certainty that spring has come to my corner of the world. When the pear trees come fully into bloom, the valleys here will look like they've been sprayed with popcorn. That's eye candy for winter weary souls. Bob and I decided it was no day to remain indoors, so we took off early and came home late. We had breakfast and lunch on the road in quantities larger than our want, so we weren't ravenous when dinner time rolled around. I made a quick soup, some rice and this lovely simple salad that I want to share with you today. It contains protein rich edamame, green soybeans, and the beans add a lovely crunch to this quick salad. I do hope you'll give this a try. It's a perfect accompaniment to grilled anything. The salad has magnificent color and is meant to be eaten hot or warm. You'll find its color becomes less vibrant as it sits, so make this just before you plan to serve it. Here's the recipe.

Corn Salad with Edamame and Tomatoes...from the kitchen of One Perfect Bite based on a recipe developed by Nancie McDermott

Ingredients:
2 tablespoons vegetable oil
2 teaspoons chopped garlic
2 thin slices fresh ginger
1 teaspoon salt
3 cups frozen sweet corn
1 cup frozen edamame beans
3 tablespoons water
1/2 cup halved cherry or grape tomatoes
1/2 teaspoon sugar
1 teaspoon dark sesame oil
2 tablespoons chopped fresh cilantro

Directions:
1) Heat a wok or a deep skillet over high heat. Add vegetable oil and swirl to coat all surfaces of pan.
2) Add garlic, ginger and salt. Stir just until garlic releases its fragrance, about 30 seconds. Add corn and toss to coat with oil. Stir in edamame beans.
3) Add water and cook, tossing or stirring often, until the corn and edamame are hot and tender, about 5 minutes.
4) Add tomatoes and sugar. Toss or stir gently until they are warm and heated through. Add sesame oil and cilantro and mix well. Transfer to a plate. Serve hot or warm. Yield: 4 servings.

You might also enjoy these recipes:
Bulgur and Walnut Salad with Pomengranate Dressing - One Perfect Bite
Warm Asian-Style Rice Salad - One
Perfect Bite

Khmer Green Papaya Salad - One Perfect Bite

31 comments:

Vanillastrawberryspringfields said...

Delicious as usual Mary
love the combi ...rocks...beautiful pic too.....

and have a fantastic sunday......

Susan C said...

What a fabulous combination! I can't wait to try this.

lostpastremembered said...

So many good and healthy things.. and it looks wonderful too!!!

♥ Kathy said...

I have never had a corn salad but it looks delicious!

The Muse said...

I adore the freshness.
Farming allows us to have so many luscious vegetables to use :)
Finding new tweaks to salads is always a JOY!

The Muse invites you to visit her new posts at~
www.adivashammer.com (prose)
www.mysterymeatloaf.blogspot.com (just for fun)
www.myladydujour.com (design)
www.adivashammer.blogspot.com (word games)

Joy R3FitShow said...

That looks colorful and delightful! The only thing I could think of was possibly adding something with a crunchy texture.

Pam said...

Lovely, colorful, and healthy!

Natashya KitchenPuppies said...

Yum, so colourful and healthy. It does look like spring.

Lea Ann said...

As always, beautiful photos. This looks so good, fresh and healthy. Another bookmarked.

Janice said...

That looks so fresh and tasty. No blossoms here, just a few snowdrops.

Elisa, Croatia said...

We too enjoyed our day outdoors as the sun finally came out. Never know if tomorrow we will have rain again. This salad looks fresh and healthy..Too bad I just had 2 nutella crepes, (now I feel guilty!)

Allie and Pattie said...

You got daffodils??!! Oh Yay!! Spring is coming!
The salad looks lovely, as always. As a trainer, edamame is something that I always heartily reccomend to my clients. Great post
xoxo Pattie

Ashlie said...

The weather is pretty gloomy here, but I've enjoyed my day in the kitchen - getting meals ready for a busy week! I'm going to have to try this recipe soon, it sounds right up my ally!

Pondside said...

Mmmmm this looks good. My daughter loves edamame beans but I haven't tried to use them. She eats them with salt - pretty plain, for me. I think I'd want them mixed with something else, as you've done.

Joy said...

This is one of the prettiest, most inviting, salads I have ever soon! Lovely!

A Feast for the Eyes said...

Here, on the Central Coast of California, Spring is beginning to show signs of budding plum trees, my roses are budding, herbs are coming alive again... I'm loving the lush green hills of California. The colors of your salad remind me of spring colors, too. Very healthy, and flavorful. How fun to spend the day with your sweetheart. I need to take more drives with mine!

George Gaston said...

Mary, what a beautiful corn salad! Spring & Summer are still to come, but your salad would put a bit of both on any table. I absolutely love the freshness this salad radiates from the look of its ingredients.

Mary, this is definitely a keeper. Many thanks...

Katy ~ said...

Such vibrant colors portend the coming of spring and abundance.

Beautiful as always. Thank you for sharing this with us.

Sara's Sweet Surprise said...

Mary this dish gets me in the mood for a BBQ. I will opt for staying indoors , being that it's pretty chilly outdoors. Finding recipes with Edamame that my hubs would enjoy is such a challenge. This really looks like a winner.

We loved the shrimp omelet recipe.
I served it with a toasted crusty baguette.

Sweet wishes,
Sara

happily retired gal said...

I love edamame and this recipe looks delicious ;-)
Hugs and blessings,

Sue said...

Mary, Your recipes always sound so luscious!! And your photos are some of the best food pictures I have seen, especially on any blogs! With the husband just being diagnosed as a diabetic, I am now looking for recipes that will work for him. It is such a learning process for me-unfortunately, we have been guilty of not always eating correctly. Thanks for stopping by again today. I appreciate your good thoughts and sentiments! :-) Sue

Pink Panda said...

I LOVE EDAMAME. It is such a tasty snack that you can eat without feeling guilty afterwards.

And hurray to spring coming. I am so tired of this snow.

zurin said...

You can make a dish looks so bright and cherry always!!!! Love the colours ..it makes me feel so fresh and happy!!!!

Debinhawaii said...

Looks gorgeous--the corn and edamame are a great pairing.

Claudia said...

Endamamae finds its way to my table more and more. As I look at the frozen tundra, I am imagining this with fresh, sweet minnesota corn. The salad is beautiful in all ways.

Mary said...

Sara, I'm so glad you enjoyed the omelet. It is a favorite of mine. Hope you have a fantastic day.

SashaInTheKitchen said...

beautiful and looks delicious - I love the presentation - Sasha

g said...

Oh, this looks good. I like edamame, but they can get so boring by themselves.

Anonymous said...

I just discovered your blog looking for a recipe to use edamame. This was a delicious recipe and your blog is my new favorite. I do have a question - in the directions for this one - you say add tomatoes and sugar - but there was no sugar listed in the ingredients....is it a typo? It tasted good without the sugar and I added a LOT more cilantro just because I love it. I served it with faux fried onion rings...yummy!
Patty

Mary said...

Hi, Patty, I'm so glad you found us. You were correct and there was an omission in the recipe. I changed it to reflect the sugar and correct amount of sesame oil. Thanks for pointing it out to me. Blessings...Mary

Melanie said...

Thanks for the recipe, Mary. :) It was delicious and a great pairing to my seared yellowtail!

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