Melanie Foster (Blaine, Minnesota)
Serves 6
I have not met anyone who does not love the pleasant crunch and satisfying fun of shelling cooked and salted edamame pods and popping them in their mouth one by one. Even my kids will happily eat this healthy favorite. Yet, if you want something different, try this simple vinaigrette to marinate the cooked, shelled soybeans. It will keep a long time in the refrigerator, and can be ready to add to any other salad or just as a refreshing, cold side dish.
1 (16 oz.) bag frozen, shelled soybeans
1 tablespoon white vinegar
1 tablespoon lime juice
1 teaspoon sugar
1 teaspoon soy sauce
¼ teaspoon dry mustard
¼ teaspoon garlic powder
¼ teaspoon freshly cracked black pepper
2 tablespoons blended oil (see Chef’s Tips on blended oil, this page)
6 scallions, chopped
Cook the soybeans according to the package directions. Drain and shock in ice water to cool. Set aside. In a mason jar, add the rest of the ingredients. Screw the lid onto the jar and shake until combined. Add the cooked and cooled soybeans to the jar, and shake gently to mix. Place in the refrigerator to chill until serving.