This salad has a lot of ingredients and takes some time to put together, but it's not difficult at all and it's well worth the work. Just plan your time and make it a day ahead. Hope y'all will enjoy -- maybe over the 4th of July holiday weekend!
Fresh Corn, Black Bean and Edamame Salad
Adapted from several sources, including Alton Brown’s Roasted Edamame Salad
and Fresh365online.com’s Corn, Edamame & Black Bean Salad
Serves 4
Keeps covered in fridge for 4 to 5 days
Salad Ingredients:
Kernels cut from 2 large ears fresh corn, drained
2 cups fresh or frozen cooked edamame, shelled
1 15.5-oz. can black beans, rinsed and drained
2 red peppers, quartered, seeded and with white membranes removed
1 pint cherry tomatoes, quartered and drained (may use halved grape tomatoes, drained)
½ cup Craisins or dried cherries (please do NOT omit -- a fantastic, unexpected addition!)
½ small red onion, finely chopped (optional but pretty)
4 scallions (including green stems), finely chopped
2 cloves garlic, minced
¼ cup fresh cilantro, chopped
¼ cup fresh basil leaves, chopped
1 Tbsp. extra-virgin olive oil
Pinch cayenne pepper
¾ tsp. kosher salt or sea salt
½ freshly ground black pepper
Dressing Ingredients:
2 large or 3 small limes, juiced
1 tsp. white sugar
½ tsp. freshly ground black pepper
5 Tbsp. red wine vinegar OR rice vinegar OR combo (just use what you have on hand!)
3 Tbsp. extra-virgin olive oil (this is in addition to the 1 Tbsp. mentioned above)
To make:
1. Preheat one oven to 450 degrees F and preheat a second oven to 400 degrees F. (Note: If you’re working with a single oven, then as soon as the red peppers come out reduce the oven temp to 400 degrees F.)
2. Place red peppers on a lightly Pam’d cookie sheet and roast at 450 degrees til peppers are just beginning to blacken, about 20 minutes. Cool and chop medium-fine, then set aside.
3. Combine corn kernels, scallions, garlic, 1 Tbsp. olive oil, salt and black pepper. Stir to combine and pour into a 13 x 9 METAL pan.
4. Place the corn-edamame-scallions mixture on the middle rack of the oven and roast at 400 degrees F until edamame have just begun to brown, stirring occasionally. (Note: This will take between 15 - 20 and 35 - 40 minutes, depending upon whether you use frozen or fresh (or thawed) edamame. I’ve found that I prefer to use fresh or thawed edamame because everything cooks more quickly and a bit more evenly. But I’ve used straight-from-the-freezer edamame too, and it all comes out fine.)
5. Remove the corn-edamame-scallion mixture from the oven and let the pan cool for a few minutes, then remove the contents into a large bowl, cover with plastic wrap and cool thoroughly in the fridge for about 30 minutes.
6. Make the dressing by combining all ingredients in the blender at medium speed.
7. When corn-edamame-black beans mixture is cooled, gently fold in the black beans, tomatoes, roasted red peppers, red onion, Craisins (or dried cherries), and cayenne pepper.
8. Add dressing and toss gently to combine. Taste and adjust salt, black pepper and cayenne pepper as desired.
9. Finally, gently fold in the basil and cilantro, reserving a combined Tbsp. of both herbs for garnish. Refrigerate til 30 minutes before serving.
10. Before serving, garnish the top of the salad with the reserved Tbsp. of fresh herbs.
