Edamame, Corn, and White Bean Salad

by candaceladd

Candace Cooks: Edamame, Corn, and White Bean Salad

Last Friday, a friend of mine made some really awesome vegetarian nachos. They had cheese and corn and edamame and cumin and garlic and man, they were good. Since then, I hadn’t been able to get idea of an edamame and corn salad out of my head. But it couldn’t just be those two things; I also wanted it to have bit of heft, a source of protein. I wanted it to have crunch and color, a slight acidity and a subtle heat. I wanted it to ooze of summer and outdoor barbeques and fresh food, something that feels so far away here in Springfield, MO, where we are experiencing an odd thunder/sleet/ice storm.

Candace Cooks: Edamame, Corn, and White Bean Salad

So, late last night, with the cold settling in, I made this and stuck it in the fridge until morning. I had tried a few bites the night before, for research purposes – I am committed to the scientific process and stuff, guys – but it wasn’t until lunch that I sat down with a bowl of it. It was, in a word, awesome. In many other words, it was the type of food that transports you from your current cold, icy existence to sunshiny picnics where you eat drippy watermelon and swat away mosquitoes.

Candace Cooks: Edamame, Corn, and White Bean Salad

Something cool about this salad is that it’s vegan and gluten-free, perfect to bring to those aforementioned barbeques that can be a minefield for those with special dietary needs. If you’re one of those people, put this recipe in your regular rotation. If you’re not, make this and share with a friend who is. They’ll love you forever. (At least I would.)

Candace Cooks: Edamame, Corn, and White Bean Salad

Edamame, Corn, and White Bean Salad

Serves 8, generously

1 cup black rice (wild rice), dry

1 lb. edamame, shelled

12 oz. frozen or fresh corn

1 15 oz can cannellini beans (white kidney beans), drained and rinsed

½ large or one small red onion, finely chopped

¼ – 1 jalapeño pepper, finely diced

3 tablespoons olive oil

Juice of 2-3 limes

2 tablespoons cilantro, chopped

1 teaspoon salt, or to taste

Cook your rice according to the directions on the package.

Boil or steam your edamame and corn. The edamame I bought was frozen and steam in the package, which made things easy. If you have fresh edamame, use these instructions. For the corn, if it’s fresh, I’d boil it. I, again, bought it frozen (Thanks, winter produce!) so I just used the microwave instructions on the package.

When the rice, edamame, and corn are all cooked, combine them in a large bowl with the beans, jalapeño, and onion. Toss with olive oil, lime juice, cilantro, and salt. Add more jalapeño, lime, cilantro, or salt to taste.

Eat right away, or store in the fridge until chilled, no need to reheat.

Variations: Add feta cheese or avocado, experiment with different kinds of beans and peppers.

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