22 août 2015

Salade de mais et d'edemame

Estie qu'on mange de la salade..
Thank god Pinterest...
Et surtout, merci que mon chum aime une pas pire variete de legumes.
Cette recette goute le soleil, pis je pense que l'edamame a des super-power.. me semble qu'on parle de ca partout tout le temps. C'est l'aliment fashion du moment.

You will need:
  • 2 cups of frozen, shelled edamame
  • 1 can of corn kernels
  • 1/2 a medium sized red onion (or to taste), finely chopped
  • 2 handfulls of chopped cilantro
  • 2 tbs olive oil
  • 2 tbs balsamic vinegar
  • 1/2 tsp crushed garlic
  • 2 tbs lemon juice
  • 1/4 tsp grated, fresh ginger
  • salt and pepper to taste
How to:
  1. Combine 2 cups of water with 2 cups of edamame and a pinch of salt in a pot on the stove and bring to a boil.  Simmer on medium heat for 4 minutes.  Be careful not to overcook.
  2. Combine the olive oil, balsamic vinegar, garlic, lemon juice, ginger, salt and pepper in a bowl and whisk together to create your dressing.
  3. Once the edamame are done cooking, drain the water and let it chill in the fridge.
  4. The edamame should be sufficiently chilled after about 5 minutes.  In your serving bowl, combine the edamame, corn, red onion and cilantro.  Add your dressing and mix with a wooden spoon until all of the ingredients are mixed together.

Image hébergée par servimg.com

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