Ingredients:

  • 16 oz shelled edamame, frozen
  • 1 cup sweet corn, canned or frozen
  • 1 large red bell pepper, finely diced
  • 1/2 cup red onion, small dice
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 avocado, diced
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lime juice
  • 1 tsp honey
  • 1 clove garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper, freshly ground

Instructions:

  1. Boil the water. Fill a small pot with water and a generous pinch of salt. Bring it to a rolling boil over high heat. Note: Salting the water seasons the beans from the inside.
  2. Flash boil the edamame. Add the 16 oz of frozen edamame to the boiling water. Cook for 3–5 minutes until they are vibrant green and tender crisp.
  3. Shock the beans. Immediately drain the beans into a colander and rinse under ice cold running water. Note: This stops the cooking instantly, preserving the snap.
  4. Dry thoroughly. Spread the beans onto a clean kitchen towel and pat them completely dry. Check for any lingering moisture before moving them to the bowl.
  5. Build the dressing. In a small glass jar, combine the lime juice, olive oil, honey, minced garlic, cumin, salt, and pepper.
  6. Emulsify the vinaigrette. Secure the lid and shake the jar vigorously for 30 seconds until the liquid looks opaque and thickened.
  7. Prep the vegetables. Dice the red bell pepper, red onion, and chop the cilantro while the beans are drying.
  8. Combine the base. In your large mixing bowl, add the dried edamame, corn, diced bell pepper, and red onion.
  9. Dress the salad. Pour the cilantro lime dressing over the vegetables and toss gently with a large spoon to ensure even coating.
  10. Add the avocado. Gently fold in the diced avocado right before you plan to serve. Mix slowly to keep the avocado cubes intact.