I have a confession to make. The first time I tried to eat Edamame, I couldn't stand the taste or texture. However, when I visited my brother and his wife, she asked if I would like Edamame salad. I said sure, why not but was worried I wouldn't like it. The salad was terrific, and I had two light, refreshing, and healthy helpings. Lo and behold, I found out that when preparing Edamame, you are supposed to shell them. Yes, that is correct; the first time I tried Edamame, I tried eating them like the sugar snap peas in the pods. The Edamame and pod together are not good at all, but that could be because you are not supposed to eat the pod. Silly me. I am living proof that you can teach an old dog new tricks. Now for the recipe.
Edamame
Roasted corn or frozen corn
Julienne carrots
Red bell pepper
Red onion
Cilantro
Cranberries
Rice wine vinegar
Olive Oil
You can add any amount of the above ingredients to make your salad. You can also add zuchinni, drained black beans, or cauliflower. I typically use 1 cup of Edamame and add the other ingredients to make a nice salad. I add approximately 1-3 tsp. of Olive oil and 1-3 tsp. of Rice wine vinegar. The salad is very festive and colorful. I like it because it tastes good and is healthy. Everyone I have fixed it for loves the salad.
