With this infernal heat of June, where I don’t even dream of turning on the stove, I officially start the salad season with this edamame salad. It is nice to vary a little from the usual salad, and if you are looking for a good and versatile recipe this is perfect for you.
Edamame are green beans of unripe soy that are picked prematurely. This means that they taste sweeter than ripe soy. The word edamame is Japanese and means “bean on a stem”.
Edamame soy is rich in vitamins, magnesium, potassium and phosphorus. They also have a good protein and fiber content that helps you stay full longer. If you are not allergic to soy and want to incorporate more into your diet, there are other foods that you could use such as tempeh, natto, miso or tofu.
Unfortunately it is not easy to find fresh edamame, usually they are already shelled and frozen in the fridge counter.
For this recipe I used corn and San Marzano tomatoes that I already had at home, but if you want you can also add fresh onion if you like 🙂
- 500gr of peeled, frozen edamame
- 300gr of corn
- 6 San Marzano tomatoes
- 15g of fresh ginger
- parsley q.b.
- Boil edamame in boiling water for about 2 minutes. Drain and pass them under cold water.
- Wash and cut the tomatoes into small cubes.
- Also cut the ginger into cubes.
- In a bowl incorporate the edamame, tomatoes, corn, ginger and chopped parsley.
- Season with salt, oil and pepper. Mix well to flavor.