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Categories:
Salad corn fresh edamame black beans tomatoes onions salt dressing jalapeno extra-virgin olive oil garlic lemon juice cilantro balsamic vinegar ground cumin
Viewed: 28 - Published at: 7 years agoIngredients
- Salad:
- 6 ears corn, husks and silk removed
- 8 cups fresh edamame (in shell)
- 1 (15 ounce) can black beans, rinsed and drained
- 2 large ripe tomatoes, diced
- 2 small onions, finely chopped
- salt and ground black pepper to taste
- Dressing:
- 1 jalapeno, cut in half and seeded
- 3/4 cup extra-virgin olive oil
- 4 cloves garlic, minced
- 2 1/2 tablespoons lemon juice
- 2 tablespoons finely chopped cilantro
- 1 tablespoon balsamic vinegar
- 1 1/2 teaspoons ground cumin
Method
- Fill a large pot half full with lightly salted water and bring to a rolling boil. Add corn cobs and return to a boil. Cook until corn is softened but still firm, about 5 minutes. Remove from pot; rinse with cold water until cool enough to handle. Cut kernels from the cob with a sharp knife; place into a large mixing bowl.
- Place edamame into a large pot; pour in 2- to 3-inches of water. Cover; bring to a boil. Steam edamame until shells are softened, 2 to 3 minutes. Drain; let cool. Squeeze the center of each pod to pop the edamame out into a bowl.
- Mix edamame, black beans, tomatoes, and onion into the corn kernels; season with salt and pepper.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place jalapeno skin side up on the baking sheet.
- Roast jalapeno in the preheated oven until outer skin is charred, about 5 minutes; mince with a sharp knife.
- Combine olive oil, garlic, roasted jalapeno, lemon juice, cilantro, balsamic vinegar, and cumin in a bowl; whisk until well mixed. Pour over vegetable mixture; stir until vegetables are coated.
