This salad is great as a side dish for picnics. It has all the components for a family favourite: beautiful colour, satisfying walnut crunch and a delicious sweet dressing.
The salad can be made a day ahead and combined with the dressing just before serving. To easily cut corn from the cob, break the cooked cob in half, hold it upright and, using a sharp knife, cut along the cob to separate the kernels. Repeat the method with remaining half.
Corn Edamame Salad
125 ml (1/2 cup) walnut halves, toasted
50 ml (1/4 cup) olive oil
1 clove garlic
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30 ml (2 tbsp) white miso paste
30 ml (2 tbsp) white wine vinegar
5 ml (1 tsp) honey
50 ml (1/4 cup) warm water
375 ml (1 1/2 cups) shelled edamame, fresh or frozen
750 ml (3 cups) cooked fresh or frozen corn (about 3 cobs)
125 ml (1/2 cup) diced red pepper
125 ml (1/2 cup) diced orange pepper
2 green onions, sliced
Salt and cracked black pepper, to taste
Toasting walnuts: In a large dry skillet over medium-high heat, toast walnuts, stirring occasionally until lightly brown, 1 to 2 minutes.
Dressing: Blend walnuts, olive oil, garlic, miso paste, vinegar, honey and water in a blender or with an immersion blender until smooth; set aside.
In a small saucepan, bring 750 ml (3 cups) of water to a boil and add edamame. Cook for 2 to 3 minutes. Drain and rinse under cold water and place in a large bowl. Add corn, peppers, onions and dressing. Mix well and season to taste. Serve immediately.
Makes 4 to 6 servings.
Nutritional information per serving: 261 calories; 7 g protein; 18 g fat (2 g saturated fat); 20 g carbohydrate; 4 g fibre; 382 mg sodium.
Source: California Walnut Commission, walnutinfo.com
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