We are finally getting into hot summer days. Up until the past week or so, our temperatures have remained more spring like. Like soup in the freezer for a cold winter's day, a bowl of summer salad in the refrigerator brings a comfortable feeling. With the farmer's market twice a week here, it's easy to keep freshly harvested vegetables on the table.
This colorful salad is easy to pull together and quite tasty.
1 lb frozen shelled edamame
3 cups corn kernels, blanched
1 chopped red bell pepper
3/4 cup sliced green onion
1/4 cup chopped flat leaf parsley
2 tablespoons chopped fresh basil
1/3 cup fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
3/4 teaspoon sea salt
3/4 teaspoon freshly ground pepper
Prepare edamame according to package directions. Drain, rinse with cold water and set aside to drain thoroughly.
Combine edamame, corn, red bell pepper, green onion, parsley and basil.
In a large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add rest of the ingredients to the bowl and toss to coat.
Chill for at least an hour before serving.