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.