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Thursday, August 29, 2013

0 Recipe #368: Edamame & Chickpea Salad with Tahini-Lemon Dressing

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Looking for a fun new way to prepare edamame? Then try this colorful Mediterranean-style salad. It's a bit more unexpected than some other preparations you may've seen.


Edamame & Chickpea Salad with Tahini-Lemon Dressing

Salad Ingredients:
3 c. (frozen or fresh) edamame beans (in their pods) (makes about 3/4 c. cooked, shelled edamame)
1/2 c. (frozen or fresh) corn kernels
1 c. canned garbanzo beans (pre-cooked), drained and well-rinsed
1 c. red onion, peeled and thinly sliced into 1/8"-thick crescents
3/4 c. Kalamata olives, pitted and sliced
1/4 c. scallions, sliced crosswise into 1/4"-thick rounds
1/4 c. fresh Italian flat-leaf parsley, finely minced and densely packed
1/8 c. (2 Tbsp.) fresh mint leaves, finely minced and densely packed (optional)

Tahini-Lemon Dressing Ingredients:
1/4 c. tahini
3 Tbsp. freshly squeezed lemon juice
1 Tbsp. sesame oil
1/4 tsp. ground black pepper
1 Tbsp. garlic, peeled and finely minced (about 2 large cloves)

Directions: Make the dressing first: Before you use the tahini, be sure to stir it first to combine, since there's usually a layer of oil on top. (The oil tends to separate from the rest of the tahini after it's been sitting in the can for a while.) Thoroughly combine all ingredients in a small bowl and set aside to allow flavors to meld while you prepare the salad. Prepare the salad ingredients: Bring a medium-sized pot of water to a rolling boil (on high heat), then add edamame. Boil frozen edamame pods for 2-3 minutes, or if you're using fresh instead, 7-10 minutes. (Be careful not to overcook edamame, or it will be mushy and inedible. Properly cooked edamame should be tender but still have some give.) Drain into a colander and then rinse under cold tap water to cool. When cool to the touch, shell edamame and place them into a large salad bowl. Next boil the corn: Pour water into the same medium-sized pot you just used to boil the edamame, and bring it to a rolling boil. Add corn kernels and boil: Boil frozen corn for 4-5 minutes, or if using fresh instead, 5-10 minutes (i.e., cook fresh corn just until it starts changing color). Drain into a colander and rinse under cold tap water to cool. Assemble the salad: Place cooled corn into the same salad bowl containing the edamame. Add all other salad ingredients to the bowl, then pour the dressing on top and toss thoroughly until ingredients are fully coated with dressing. Marinate in the refrigerate for 30 minutes. Serve and enjoy!

Yield: About 4-5 c.

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