Edamame Salad With Ginger Dressing closely adapted from Week of Menus
Description: The salad is best made about 3 hours ahead of time, but no more than that. It needs to be nice and cold for optimum flavor. If you need to make things ahead of time, get the dressing done, have the edamame boiled and shelled, and the veggies chopped. Then 3 hours before you need it, just dump it all together and chill it in the fridge. The flavors will marry beautifully and you will have a wonderfully refreshing and light salad.
2 1/2 cups pre-shelled Edamame
½ cup Red Bell Pepper, finely diced
½ cup Scallions Chopped
¼ cup Cilantro, finely chopped Dressing:
2 Tbsp Rice Vinegar
2 Tbsp Oil
1 ½ tsp Honey
1 Tbsp Grated Fresh Ginger
½ tsp Salt
1. Mix ingredients for dressing together.2. Place the beans into a bowl. Pour dressing on top. Add cilantro, bell peppers, scallions. Toss to coat. Chill in the refrigerator before serving, up to 3 hours.Preparation note: If you are planning on making this ahead of time, have the veggies chopped and ready to go and the dressing ready. Keep everything in the refrigerator, and then 1 hour before you need to serve, simply toss it all together and return it to the refrigerator.