Wednesday, June 18, 2014

The ONLY salad you need to eat this summer.

Moving in with your in-laws has a lot of perks especially if any of the following apply:

1. you love them
2. they are super hilarious
3. your MIL is the best cook (possibly in the world)

Because of number three there is a good chance my kids may actually survive one day. I tell Ellyn (my MIL) that we will be having full blown cook offs by the time I move out :) ----well let's hope I actually learn enough to make that dream come true... so far I am just doing a lot of eating.

Anyways, she made this salad the other day and you need to make it right this second. At the end of dinner I may or may not have been found with the serving bowl and spoon in my hand. I couldn't stop.

It is so fresh & light & only gets better with age (meaning you can make a huge vat of it on Sunday and let the yumminess continue throughout the week without anymore effort- awesomesauce, right???).

She got the recipe from Alton Brown and the Food Network Website here, but I will post it below.

12 ounces fresh or frozen shelled edamame, about 2 cups
1/2 cup fresh corn kernels, about 2 ears of corn
1/4 cup finely diced scallion
1 clove garlic, minced
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh tomato
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar

Preheat the oven to 400 degrees F.

Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.

Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.


Let me know if you are as obsessed as me :)

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