I’m a sucker for a tasty salad and summer is the best time to make them! I’ve been pulling recipes for yummy summer salads out of magazines for the last few weeks. This is the first one I’ve tried. This recipe uses fresh and frozen ingredients, so it’s the best of both worlds. It’s from Cooking Light, so it’s intended to be healthy, but I added bacon. And it is divine! It was nice and fresh and bright without the bacon, but I thought, “Why not?” So, I did. And praise the lard, it is wonderful!
Here is the cast of characters, plus a rogue cucumber who wasn’t supposed to be in the photo:
- 1 T. olive oil
- 1 medium yellow onion, chopped (approximately 1 cup)
- 2 c. frozen shelled edamame, thawed
- 1 1/2 c. frozen corn kernals, thawed (I used white corn, strictly a personal preference.)
- 1 c. grape tomatoes, halved lengthwise
- 1 oz. feta cheese, crumbled (1/4 cup)
- 2 T. chopped fresh dill (Publix was out, so I just used dried from my pantry. Dried herbs are more potent than fresh, so use less than 2 T. if you go this route.)
- 2 T. chopped parsley
- 2 T. sherry vinegar (I keep pomegranate infused red wine vinegar in my pantry for splashing on salads, so I used this instead.)
- 1/2 t. salt
- 1/4 t. freshly ground black pepper
- Heat a large nonstick skillet over medium-high. Add oil to pan and saute onion. Cook until tender, stirring occasionally, about 4 minutes.
- Add edamame; cook, stirring constantly, 2 minutes. Add corn; cook, stirring constantly, 2 minutes. Remove from heat and allow to cool, approximately 10 minutes. Stir in tomatoes, feta, dill, parsley, vinegar, salt, and pepper.
- If desired, garnish with bacon. I wouldn’t add the bacon to the dish because it will become soggy.
This would be perfect for a summer barbecue or even to keep in the fridge for a quick lunch or snack. The edamame adds protein, so it can be a meal on it’s own. I’ll definitely be making this one again!
From Dixie to 30A 