I'm back! I've been brimming with HELFY inspiration, so I thought I may as well record it.
Tonight, I made Corn & Edamame Succotash, inspired by this post, which I originally found via pinterest (Have you discovered pinterest yet? Holy distraction... but it is full of all manner inspiration).
This salad was very tasty, and filling to boot. I was practically stuffed by the time I got dinner on the table (the succotash was accompanied by pigs in a blanket, which you won't see featured here, but were, of course, scrumptious). There's plenty left over, which will make for great snacks and lunches.
We didn't have all the ingredients called for in the original recipe, so I made it up as I went along. It's a very versatile salad, you could add different veggies (fresh peas! bell pepper!), black beans, or even omit the mayo for a lighter take. The original recipe calls for fresh ginger and fresh cilantro, which sound divine, but sadly I didn't have on hand. Added bonus: this was perfect for the freezer clean-out I did this afternoon, I used up all sorts of almost-freezer-burned odds & ends.
Corn & Edamame Succotash
adapted from the parsley thief
- 3 1/2 cups corn (I used an odd collection of frozen - a bit of roasted, a bit more unroasted, and some of southwestern corn/bean mix)
- 2 cups cooked, shelled edamame
- 2 green onions, finely chopped
- 3 tablespoons mayonnaise
- 2 tablespoon fresh lime juice (lemon would be nice too)
- 1 tablespoon ground coriander
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- freshly ground black pepper
Thaw corn - throw it in a colander and run hot water over it. In a large bowl, mix corn together with edamame and onions. In a small bowl, whisk together mayonaise, lime juice, coriander, garlic powder, salt & pepper. Stir dressing into vegetables. Yum!
