Edamame beans are tasty, and hits the spot! As a result it’s great for a picnic or a healthy lunch. It can be served cold as a salad, or warm as a side dish.
Edamame beans are fresh soybeans still in the pod. A little serving of it gives you an impressive amount of fibre and as much iron as a 4oz chicken breast. Protein and mineral rich, it also has folate, vitamin K, C, A, omega 3, and omega 6. This salad is nutritious,
Serves 4 to 6: 1 cup wild rice; 1 cup fresh or frozen shelled edamame;
1 cup fresh or frozen corn kernels; 1 red bell pepper; 1/4 cup red onion, finely diced; 1 tablespoon lemon zest; 1/4 cup tahini; 1/4 cup red wine vinegar; 1/8 cup unpasteurized local honey; 1 teaspoon dried dill; Himalayan salt and freshly cracked pepper to taste.
Put the wild rice in a pot with 2 cups of water, bring to a boil and let simmer really gently with lid until cooked, for 45 minutes or so. Put water in a pot, bring to a boil and cook the edamame along with the corn for 2 minutes. Strain and put aside. In a large salad bowl, combine the tahini, lemon zest, vinegar, honey, dill, salt with a touch of water until the dressing is smooth and creamy. Add the wild rice, the red pepper, the onion, the edamame and the corn. Mix well and refrigerate or serve immediately! We enjoy this on the West Coast in Tofino ! Maija Maltais, Chef at Middle Beach Lodge.
