Salad Recipes

Salads EDAMAME SUMMER SALAD

16 oz. bag of Seapoint Farms Shelled Edamame
3 Tablespoons seasoned rice wine vinegar
2 Tablespoons light soy sauce
1 teaspoon canola oil
1 teaspoon sesame oil
¼ teaspoon red-pepper flakes
4 scallions, minced diagonally
1 med cucumber, peeled, halved, seeded, and chopped
1 med red bell pepper, chopped
Lettuce leaves (optional)

In a large pot over high heat, bring 6 cups of salted water to a boil. Add the edamame, and cook for 5 minutes, or until tender. Drain well. Meanwhile, in a large bowl, whisk together the vinegar, soy sauce, canola oil, sesame oil, and red-pepper flakes. Add the drained soybeans, scallions, cucumber, and bell pepper. Toss to coat. Serve on a bed of lettuce. ENJOY!

EDAMAME SALAD WITH VINAIGRETTE

16 oz bag of Seapoint Farms Shelled Edamame

DRESSING:
1 Tablespoon soy sauce
2 Tablespoons vinegar
2 teaspoons mirin – sweet rice wine vinegar
1/2 teaspoon grated ginger
1 scallion, sliced thinly on bias
1/4 cup canola oil
Sesame oil for garnish
In a large pot of boiling salted water cook edamame for about 3 to 4 minutes. Refresh in cold water and pat dry. Transfer to a serving bowl. In a bowl combine soy sauce, vinegar, mirin, ginger and scallions. Pour dressing over edamame and stir to coat. Drizzle with sesame oil and serve. ENJOY!

ASIAN-STYLE EDAMAME AND CORN

Dressing
1/3 cup rice vinegar
1 teaspoon sugar
2 Tablespoons low-sodium soy sauce
1 teaspoon sesame seeds, toasted*
1 teaspoon toasted sesame oil
1/2 teaspoon minced garlic
1 teaspoon minced ginger root

Salad
2 cups of Seapoint Farms Shelled Edamame
1 cup corn
1/4 cup diced red bell pepper
4 large lettuce leaves

Whisk dressing ingredients together, adjust seasonings to taste. Set aside. Add the corn and bell pepper to the edamame, toss with dressing. Serve on lettuce greens.
* To toast sesame seeds, place in dry skillet over medium heat. Shake gently until seeds begin to pop and turn golden brown. Cool. ENJOY!

EDAMAME in OLIVE SAUCE

1 1/2 pounds Seapoint Farms Shelled Edamame
8 cups water
2 ancho chilies, roasted and chopped
I tablespoon grated fresh ginger
3/4 pound Kalamata olives, stoned
1/2 cup water, or as needed
2 tablespoons olive oil
2 large cloves garlic, minced
10 large scallions, white part only, julienne and soak in ice water
3 ribs celery, strings removed, julienne and soak in ice water
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Juice of 1/2 lemon

Drain the beans in a colander and combine them in a large saucepan with the water. Bring up to the boil; reduce the heat so that the water is simmering. Cook the beans, covered, for 4 to 5 minutes, or until just tender. Drain and set aside. In a bowl, combine the roasted chiles and the ginger with 3/4 cup of hot water and let soak for 15 minutes. Transfer the chiles and ginger with their water to a blender and blend until smooth. Set the mixture aside. Again in the blender, combine the pitted olives with about 1/2 cup of water, or just enough to make them move through the blades, and blend until completely smooth. Set this mixture aside. In a large heavy casserole, heat the olive oil over medium heat. Stir in the garlic, then immediately add the chili-ginger mixture. Cook for 10 minutes, stirring occasionally, until most of the liquid has evaporated. Add the pureed olive mixture, reduce the heat to low, and cook for 5 minutes, stirring occasionally. Add the beans and continue cooking for 15 to 20 minutes, stirring gently every few minutes.
Remove from the heat, and let cool to room temperature. When the beans are cool, drain the spring onion and celery julienne and, in a small bowl, toss them with salt, pepper, and lemon juice. Serve the beans garnished with the crisp julienne. ENJOY!