Edamame, to me, are like little pods of crack. You can’t have just one and sharing is not an option. It is also one of the few vegetables that my picky 10 y/o will eat. And while I embrace the fact that my boys love it as much as I do, they  know not to stick their hands in my bowl – ever. So when my friend gave me her recipe for edamame salad I jumped at the chance to make it! It’s a great salad for picnics, BBQs, family gatherings or just to make for lunch. Added bonus – it is super easy to make! (if I don’t eat all the edamame before it’s done)

INGREDIENTS

SALAD
1 lb frozen shelled edamame
3 cups frozen corn
1 chopped red bell pepper
1 or 2  chopped red tomatoes
1/2 cup chopped red onion (optional)
1/2 – 1 cup cilantro
2 Tbl fresh oregano or marjoram or basil

DRESSING
1/3 lemon juice
2 Tbl dijon mustard
2 Tbl olive oil
3/4 tsp salt
3/4 tsp pepper

Add vegetables together in a bowl and stir. In a separate bowl combine dressing ingredients and whisk till mixed well.  Pour over chopped veggies and refrigerate until ready to serve. You can also just grab a spoon and eat to your hearts content but I wouldn’t know anyone who was that desperate to eat it from the bowl. *ahem*

nom nom nom

Don’t forget to see what Rachel is cooking up this week. I think I smell chicken – YUM!