Edamame Salad

Your local farmers market is stocked full of summertime menu ingredients. Jodi Abel of La Jolla Cooks 4 U shares this recipe featuring farm-to-table garden freshness.

Edamame Salad
Serves 4

4 c. field greens
1 c. canned black beans, rinsed
1 c. canned garbanzo beans, rinsed
1 c. shelled edamame
1 red pepper, chopped
1 mango, chopped
1/2 c. fresh cilantro, chopped
1 c. roasted or steamed corn kernels (you will get about 3/4 cup of corn per ear)
Optional: goat cheese to taste

Plate greens, top with remaining ingredients and serve with lime vinaigrette (recipe follows).

Lime Vinaigrette

1/4 c. vegetable oil
1/4 c. white balsamic vinegar or rice vinegar
1/4 c. fresh squeezed lime juice
1 T. honey
1 t. ground ginger
Sea salt and fresh ground pepper to taste

In a small mixing bowl, whisk together, oil, vinegar, lime juice, honey and ginger. Add salt and pepper to taste.

Download the recipe card here.

Jodi Abel, Chef and Owner
La Jolla Cooks 4 U
lajollacooks4u.com