Summer Feast

29 Jun

Summer Feast

Well, it’s a summer feast for me. No one in the family would try the salad and Aaron couldn’t be paid enough to eat watermelon. For me? It was the perfect lunch combination of crisp, salty, and sweet. Ideal for a summer picnic in the early evening.

Asian Inspired Salad
(from Veganomicon)

Dressing:
2 TB toasted sesame oil
1 TB rice vinegar (or another very mellow vinegar)
2 ts soy sauce

Salad:

2 cups frozen, shelled edamame
1 cup fresh corn (I used 2 ears of fresh sweet corn)
2 TB toasted sesame seeds
Generous pinch of salt.

While a large pot of water comes to a boil, combine dressing ingredients in a medium bowl with a whisk.

Boil edamame for 3 minutes then add corn for another 2. Drain in a colander and rinse with cold water until the vegetables are cool enough to handle. Add to the dressing and combine. Add sesame seeds and salt to taste. Cover then chill for at least 15 minutes.

It’s even better the second day!

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6 Responses to “Summer Feast”

  1. Tes June 29, 2010 at 10:14 am #

    The salad looks so fresh and healthy. It looks like summer on the plate 🙂

  2. Helena June 29, 2010 at 2:29 pm #

    That salad looks delicious…and I have everything on hand but the corn. Next time I hit the produce stand, corn it is. 🙂 Thanks for sharing! (And I have to agree with Aaron on the watermelon…though I’ll happily pickle the rind when my husband brings one home for himself. 🙂 )

  3. Helena June 30, 2010 at 7:08 am #

    I forgot to ask–do you have to cook the corn at all, or can you eat it raw?

    • Dallas Ann June 30, 2010 at 7:15 am #

      I did toss them in during the edamame’s last 2 minutes of cooking but you could probably get away without cooking it!

      • Helena July 7, 2010 at 6:39 am #

        Awesome, thanks!

  4. pinksuedeshoe July 10, 2010 at 11:09 am #

    I am so trying this for lunch today. It looks delicious!

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