Beautiful summer salad.
I think my favorite vegetables of the summer are corn and tomatoes. There is nothing better than a hot buttered, salt and peppered ear of corn in my opinion; and when you grill it and have those nice little black marks on it, it’s even better.
Take a little corn, add some steamed edamame and whatever ingredients you want and this salad will have you going back for seconds. Edamame is a soybean is low in calories and fat, high in fiber and protein and in just a little over a cup of edamame in the pods you get as much iron as in four slices of whole wheat bread. Here is some information I found on WebMD about soy.
So, what are you doing this summer? Do you have any new recipes you have tried for get togethers? If you have any favorite summer recipes, savory or sweet, leave a comment in the comment section to share.
We are still waiting to start our outdoor kitchen. Like always I thought this was going to be a fast build. We met back in April and now having to wait on permit so looks like it is going to be August before we ever get started. I’m really excited over the equipment my husband picked out. Alfresco 42″ gas grill with infrared burner, a power burner we will set low for turkey frying and other things and a cool teppanyaki stainless grill top that goes over the power burner which will be great for cooking pancakes, quesadillas, or the chef from Alfresco told us he turns his into a French cooktop and puts several saucepans on the top to keep or warm. We’ve also decided to add a warming drawer which will be really nice for keeping his bbq warm.
I don’t want to wish summer away even if I don’t like the heat but I WANT MY (OUR) OUTDOOR KITCHEN. Maybe we need to take a trip to take our mind off it.
BLAST FROM THE PAST: It’s been a while since I’ve made a garnish since I’m not catering anymore. But, this is one of my favorite ones and how appropriate for a summer party with the ladies. The Turnip Rose has had over 9,000 views. Hope some of those people have made this. If you have a mandolin, you can make this in less than 10 minutes.
This is the way I always grill my corn if I only have a couple to cook.
Cut the corn from the cobs and add the steamed edamame.
Add in the onion and tomatoes and toss.
Add the dressing and cilantro, mix, chill and serve or serve room temperature.
- 1-16 oz. pkg. frozen shelled edamame
- 3-4 ears fresh corn, grilled (I did mine on stovetop)
- 1 c. cherry or grape tomatoes, cut in half
- 3-4 green onions, sliced thin
- 1/2 c. chopped red onions
- 1/4 c. cilantro
- 1/4 c. olive oil
- 1/4 c. cider vinegar
- 1 Tbsp. dried oregano leaves
- 1 tsp. garlic powder or garlic
- 1 tsp. sea salt
- 1/4 tsp. black pepper
- Steam the edamame per package directions. When done, rinse and drop in ice water to cool and then drain again.
- Grill the corn until you have some good grill marks on it. Then cut from cob.
- Make the vinaigrette -- mix the oil, vinegar and spices in a bowl and whisk until blended.
- Pour the dressing over the corn, tomatoes, edamame, and onions. Add in the cilantro and toss.
- You can really add anything to this salad --red or green bell pepper, avocado, or black beans.