Summer Corn and Edamame Salad with Walnut Miso Dressing |
This salad is a great side dish for picnics. It has all the components for a family favourite: beautiful colour, satisfying walnut crunch and a delicious sweet dressing. Makes 4 to 6 servings.
Ingredients
- 1/2 cup (125 mL) California walnut halves, toasted
- 1/4 cup (50 mL) olive oil
- 1 clove garlic
- 2 tbsp (30 mL) white miso paste
- 2 tbsp (30 mL) white wine vinegar
- 1 tsp (5 mL ) honey
- 1/4 cup (50 mL) warm water
- 1-1/2 cups (375 mL) shelled edamame, fresh or frozen
- 3 cups (750 mL) cooked fresh or frozen corn (about 3 cobs)
- 1/2 cup (125 mL) diced red pepper
- 1/2 cup (125 mL) diced orange pepper
- 2 green onions, sliced
- Salt and cracked black pepper to taste
Directions
1. Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.2. Walnut Miso Dressing: Blend the walnuts, olive oil, garlic, miso paste, vinegar, honey and water in a blender or with an immersion blender until smooth; set aside.
3. In a small sauce pan, bring 3 cups (750 mL) of water to a boil and add edamame. Cook for 2 to 3 minutes, drain and rinse under cold water and place in a large bowl. Add corn, peppers, onions and dressing. Mix well and season to taste. Serve immediately.
Tips: This salad can be made a day ahead and combined with the dressing just before serving.
To easily cut corn from the cob, break the cooked cob in half, hold the cob upright and using a sharp knife, cut along the cob to separate the kernels. Repeat method with remaining halves. Frozen corn can be used if fresh corn is unavailable.
PER SERVING: about 261 cal, 7 g pro, 18 g fat (2 g sat. fat), 20 g carb, 4 g fibre, 382 mg sodium. %RDI: 5% calcium, 13% iron, 2% vit A, 87% vit C.
Source: walnutinfo.com
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