Here is a bright, flavorful succotash-like salad with herbs and a tangy vinaigrette. I like using fresh organic corn cut right off the cob and lightly steamed edamame. We're having it tonight with the catfish fingers.
2 cups fresh corn kernels (Boil corn on the cob for 8 minutes, then drain and rinse with cold water. Cut the kernels from the cob.)
1 cup grape tomatoes, halved
1 cup steamed and shelled edamame
1 cup red bell pepper, thinly sliced
1/2 cup red onion, thinly sliced
1/4 cup chopped flat leak parsley
1/4 cup chopped fresh dill
3 tablespoons extra virgin olive oil
1 tablespoon raw, unfiltered cider vinegar
1/2 small shallot, minced fine
1 teaspoon good dijon mustard
Pinch sea salt
1. Toss together the corn, edamame, tomatoes, red bell pepper, red onion, parsley, and dill in a medium bowl. Set aside.
2. In a small bowl add the vinegar and shallots. Combine well and let sit for two minutes. Add the mustard, then the olive oil and salt. Whisk until slightly emulsified.
3. Pour vinaigrette over the salad and toss lightly.