I made up this recipe today for a potluck I was going to. Of course, the inspiration for this salad is the classic corn, bean salad made with a vinaigrette dressing. But lately I’ve been on an edamame kick, so I just HAD to put some in here. Once I did that, the idea of a vinaigrette just didn’t seem right. Then in walked Deeply Roasted Sesame Dressing – a marriage made in heaven.
Yields: 12–16 servings
|16 oz.||organic shelled edamame (blanched shelled soybeans), frozen|
|16 oz.||organic sweet white (or yellow) corn, frozen|
|30 oz.||organic black beans|
|1/4||red onion, minced|
|3 tbs.||fresh chopped cilantro|
|8 oz.||smoked tofu (e.g. SoyBoy), diced fairly small|
|6-8 oz.||Deeply Roasted Sesame dressing (e.g. Kewpie Deep Roasted Sesame (at my local River Valley Co-op) or Deeply Roasted Sesame (Japanese Style) Dressing Marinade (from Cindy’s Kitchen available in Whole Foods near the lettuce in the refrigerated produce section))|
Now for the easy part. Rinse the frozen veggies in warm water to remove any freezer ice. Rinse the beans. Put all the ingredients into a nice serving bowl, mix it all together and let the flavors blend (in the refrigerator or cold garage during a New England winter) for at least an hour before serving. Then dig in!
I would consider adding a little diced red pepper for color next time. Experiment, play, let me know what works for you.