Pacific Coast Corn, Edamame, and Haricots Vert Salad with Ginger Dressing
We are celebrating memorial day by highlighting flavors from across the country. Asian Pacific cuisine has grown greatly in popularity over the decades. Pacific Coast Corn, Edamame, and Haricots Vert Salad with Ginger Dressing is a refreshing spring or summer salad. It brings in flavors of the east to accent our American/western celebration. This recipe is true fusion: French beans, Asian edamame, and Midwestern corn in a ginger tamari dressing. This dish is truly a melting pot of flavors. What is more American?
Pacific Coast Corn, Edamame, and Haricots Vert Salad with Ginger Dressing is a perfect combination of sweet and savory. But, more than that, it has a spring brightness highlighted by accents of ginger and lemongrass. Edamame is a staple in Japanese cuisine. But, this is an international dish. So, the flavors have a decidedly Asian influence with European and American undertones. Of course, you can make substitutions. Edamame is not something that shows up in all American markets. In fact, I was in whole foods the other day, and couldn’t find any. Often times, if it is available, it is in the freezer. If you can get fresh, that is preferred. But, frozen will do. If it is unavailable, sugar snap peas, snow peas, or even English peas are good substitutes. Fava or Lima beans could also do.
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What’s in a name?
The irony of edamame is That they are actually immature soybeans. Although they are native to China, the name edamame is from Japan. The term edamame refers to the beans in the shell. While mukimame is their name outside the shell. So, technically, that is what we have here in this recipe. In the land of cultural appropriation, does it really matter? The important thing is they are delicious and nutritious. The reason I said they are ironic is that people are constantly poo pooing soy. They cite all sorts of health deficits with claims of causing cancer. Quite to the contrary, edamame is thought to have many anti cancer properties. And, both are high in protein and a number of vitamins and minerals such as vitamin K, folate, and manganese. So, let’s worry less about what’s in a name, and more about what’s on your plate.
Here is your Pacific Coast Corn, Edamame, and Haricots Vert Salad with Ginger Dressing recipe:
Pacific coast Corn, edamame, and Haricots Vert Salad with Ginger Dressing
Ingredients
- 1 cup fresh edamame (not in shell)
- 1 cup fresh grilled corn
- 1 cup fresh haricots vert cut in half
- 1/2 cup shaved red or sweet onion
- 1/4 cup bias cut scallion
- For dressing
- 1/2 cup rice wine vinegar
- 2 Tbsp honey
- 1 tsp dijon mustard
- 1 tsp chopped fresh ginger
- 1/2 tsp chopped fresh garlic
- 1 Tbsp tamari soy sauce
- 1/2 tsp ground cumin
- 1 small thai chili (just the flesh, seeds and stem removed)
- 1 Tbsp chopped fresh cilantro
- 1/2 tsp chopped fresh lemongrass
- 1/2 cup neutral oil such as canola
Instructions
- Make the dressing: Put all ingredients except oil in a blender or in a bowl using a stick blender. Turn on blender low and bring up to high speed. With blender running, pout in the oil. Set dressing aside.
- Grill the corn and remove from the cob
- Put the haricots vert in a pot of salted boiling water. When the color becomes vibrant green, remove and cool in ice water. Strain off liquid.
- If edamame is raw, boil the same way as the haricots.
- Toss all ingredients together in a mixing bowl, except the dressing. Add in the dressing a little at a time until the vegetables are well coated, but not dripping. Save leftover dressing for future use.
- Serve on a bed of fresh baby greens such as arugula, Cress, or baby spinach. Add in a little shiso if available to kick it up a notch.