Sunday, September 13, 2009

RECIPE: Edamame Salad

Serves 6


1 tablespoon olive oil

1 tablespoon butter

10 ounces edamame, shelled (approximately 1 1/2 cups)

1/2 sweet onion, chopped

1 red bell pepper, chopped

15 1/4 ounces (1 can) corn drained, or 1 ear of fresh sweet corn cut off the cob

1 stalk celery, diced

1 leek, sliced thin

1 clove garlic, chopped

1 tablespoon fresh oregano, chopped

1/4 teaspoon cayenne pepper, or to taste

1 tomato, diced

salt and pepper to taste

  • Heat olive oil and butter over medium heat.
  • When butter has melted, add edamame and stir to coat.
  • Add the onion and sauté for five minutes.
  • Add the bell pepper, corn, celery, leek and garlic.
  • Sauté for another 5-10 minutes or until the vegetables are tender crips, not mushy.
  • Stir in the oregano and cayenne pepper.
  • Season to taste with salt and pepper.
  • Remove from heat.
  • Gently fold in tomatoes right before serving.

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