Tags
allspice, baby bell peppers, cherry tomatoes, Corn, Dijon mustard, Edamame, extra virgin olive oil, fresh herbs, Garlic, honey, lemon juice, rice wine vinegar, scallion, Spices
In my recipe box, this is called “Southern Confetti Salad”. And it does look like confetti, doesn’t it? But, that doesn’t really tell us much about this salad. It is a great option for a summer picnic salad, as it’s both easy and can sit out for a bit. But, it’s just as good in the dead of winter, with two feet of snow on the ground. Did I mention that it’s also delicious? In the original recipe, I imagine the “Southern” reference was because instead of edamame, it called for lima beans. I grew up eating limas cooked in cream no less, and I liked them. But I must admit, without lots and lots of black pepper, they were to say the least, underwhelming for me. But, if you love lima beans, by all means, use cooked limas, instead of the edamame. 
I use frozen edamame and I don’t cook them. I just thaw them, drain the bejesus out of them and then into the salad they go! But, if you usually do and that works for you, be my guest. I prefer to use leftover, cooked corn on the cob, but it isn’t corn season, so thawed, frozen and well-drained corn works well, too. I you use cooked corn on the cob, just cut the kernels from the cob. About two ears will do it.
I just put all the veggies into a bowl, toss them until they’re well combined. 
Top with the chiffonade of fresh herbs, pour the dressing over, stir and let it sit and meld for at least 30 minutes. Do use fresh herbs. They are just better in this salad. It may be a mouth feel thing, but it is definitely a taste thing!
Edamame, Corn, and Tomato Salad with Herbs
- 2 cups frozen, shelled edamame, thawed and well-drained
- 1 good cup frozen corn kernels, thawed (see NOTE)
- 1/2 cup finely chopped baby bell peppers (I use red and orange-colored)
- 15 cherry tomatoes, halved or quartered, depending on their size
- 6 scallions, cleaned and thinly sliced (include some of the green part)
- 3 cloves garlic, grated or put through a press
- Vinaigrette:
- 1 tablespoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cumin
- 3 tablespoons rice wine vinegar
- 2 tablespoon fresh lemon or lime juice
- 1-2 teaspoon honey or maple syrup
- 1/4-1/3 cup olive oil (use the best flavored one you have)
- 3 tablespoons chiffonade of fresh basil leaves
- 2 tablespoons chiffonade of fresh mint leaves
Place the thawed edamame and corn (drain the very well) in a medium bowl. Add the peppers, tomatoes, scallions and garlic; toss to combine. Set aside.
In a small bowl, combine the Dijon, lemon juice, spices, honey and salt and pepper. Either whisk or beat with a fork until well combined. Pour over the salad. Slowly drizzle the olive oil the salad, along with the fresh herbs. Using a spatula, fold the ingredients together. Taste and correct the seasoning. Serve at room temperature.
NOTE: I prefer to use leftover corn on the cob. Just cut the kernels from the cob; about 2 ears will do it. If you wish, you may cook the edamame according to package directions. Drain very well; set aside to cool completely.
Edamame, Corn, and Tomato Salad with Herbs©Marcia Lahens 2018. All rights reserved.
Goddess Cooks 