Thursday, September 05, 2013
Asian Corn & Edamame Salad
Asian Corn and Edamame Salad. I changed the name a bit; in the magazine it was called Asian Corn Succotash, and to me succotash is a side dish served hot with cream or butter, not a side salad served cold.
My granddaughters (10 and 12) actually chopped the red peppers for this, made the dressing, and put the salad together. It was very easy to make. I used canned whole kernel corn -- the crisp and sweet variety in the store brand, which I find to be excellent (it does not contain sugar; it's just the name of the corn variety) -- and I also used the steam-in-bag frozen edamame (also the store brand) which made it even easier. I skipped the red onion and just added a bit of dried minced onion to the dressing.
The salad turned out delicious and it was very pretty and unusual. I will definitely make this again!