SERVES: 3 TO 4
TIME: 45 MINUTES
Simplicity itself: corn, beans, and a splash of miso dressing gild this salad with Native American roots. Add Japanese shiso (also known as perilla) leaves for a bright herbal finish!
1 recipe Marvelous Miso Dressing (page 29)
1 cup frozen shelled edamame
½ pound snap peas, thinly sliced on a diagonal
1 (15-ounce) can butter beans, drained and rinsed
2 cups fresh corn kernels, preferably roasted or blanched
2 scallions, green part only, thinly sliced on a diagonal
1 stalk celery, finely chopped
½ cup minced sweet white onion (about 1 small onion)
3 fresh shiso (perilla) leaves, chiffonaded
1 Make that miso dressing first! Chill it while preparing the ingredients for the rest of the salad.
2 Boil the edamame according to package directions, drain, and rinse with cold water to stop cooking. Don’t overcook the edamame: keep them bright green and firm for the salad. In a large mixing bowl, combine the edamame, snap peas, butter beans, corn, scallions, celery, onion, and shiso. Pour on ½ cup of the miso dressing and toss.
3 Serve the salad and pass around the remaining dressing!
Fresh shiso (perilla) leaves can be found in Asian markets. They have a unique herbal aroma, but, if you can’t locate any, either leave them out of the recipe or substitute with fresh Thai basil leaves.