My favorite thing about them is that they are just fun to eat. Who doesn’t love sucking a bean out of a pod? So fun! I feel like edamame should be an all star kid food. Not that I have children, so I don’t really know. I feel like as an 8 or 9 year old, I would have really enjoyed eating edamame.
Of course, you don’t need to buy edamame in the pod. They are just as delicious, without any of the work!
I made an edamame and corn salad for my array of vegan Super Bowl yum yums this weekend. It was so simple and easy and was a nice light addition to the table full of heavy party foods.
It’s okay on its own, but would be even better with the addition of some rice noodles, in a stir fry, or as a side with some grilled tofu. There are lots of other recipes for this type of salad online so do your research. If you like the idea of this flavor combo, check out some different recipes and make the one that you think would be best for you.
Recipe and more photos after the jump.
Edamame & Corn Salad
Source: Veganomicon; although changed slightly
2 cups shelled edamame (frozen)
1 cup fresh or frozen corn
2 tsp. toasted sesame seeds
2 tbsp. sesame oil
1 tbsp. rice vinegar or red wine vinegar
1 generous tbsp. soy sauce or tamari
Bring a large pot of water to a boil. With a whisk or fork, whisk together your "vinaigrette" in the smaller bowl: sesame oil, vinegar and soy sauce or tamari.
Meanwhile add edamame to boiling water in large pot. Boil for 3 minutes, and then add corn for another few minutes. Drain using colander and rinse edamame and corn with cold water.
Mix together the edamame and corn, salad dressing and sesame seeds. Salt if you like.
Chill, covered, in refrigerator, for at least 15 to 30 minutes before serving.
Chubby Vegan Notes
- I added a few (3-4) more splashes of rice vinegar and soy sauce to this. It was pretty bland without more of the “dressing.”
- Make sure to buy a high quality corn for this. I used a plain frozen yellow corn, but I think this would be much better in the summer with fresh corn.
- I added about two teaspoons of agave to make this a little sweeter. I think that helped and I would recommend it.
|Not enough "dressing" or "marinade"|
|Voila! Pretty good...|