Edamame, Corn & Tomato Salad

I made this recipe for the first time last night, and it is delicious! It is more of a side dish, but lovely all the same. It is from the Williams-Sonoma "Food Made Fast - Vegetarian" cookbook, and this really is a quick recipe. I used diced roma tomatoes instead of cherry, and the avocado was hard but worked in this situation. I've altered the recipe to my tastes...

Edamame, Corn & Tomato Salad

- Fresh corn kernels, 2 ears, or frozen corn kernels, 3/4 C.
- Frozen shelled edamame, 1 1/2 C.
- Roma tomatoes (4), diced or cherry tomatoes (12), halved
- Avocado (1), cubed
- Fresh lemon (or lime) juice, 2 Tbsp.
- Sea salt and pepper, to taste
- Olive oil, 1 Tbsp.
- Fresh cilantro, handful, chopped

1. Cook the corn and edamame: Bring a saucepan of water to a boil and have ready a bowl of ice water. Add the corn and the edamame and cook for 3 minutes. Using a slotted spoon, transfer to the bowl of ice water. Drain the corn and edamame, place in a large bowl and add the tomatoes and avocado.

2. Assemble the salad: In a small bowl, whisk together the lemon (lime) juice, 1 tsp. sea salt and 1/8 tsp. pepper (or as much as you'd like). Slowly whisk in the oil, then add the cilantro. Pour the dressing over the salad and gently toss to combine.

**Note Bene: When I searched in Google Images for a photo of this salad (which is shown above), for some reason this image was also displayed (I initially thought it was a bowling ball, but now I think it's a beet):

Picnic Perfect Rice Salad

We had this salad at our Bradley (birthing classes) reunion this past week, and it was just so delicious!! The only disappointment is that I'm fairly certain it is from Paula Deen. It's rather easy to make and you can add/subtract anything you want, which I appreciate! Enjoy.

Picnic Perfect Rice Salad

Ingredients

• 2 cups long-grain white rice
• 1 teaspoon salt, plus more to taste
• 1/2 cup slivered almonds
• 1 tablespoon freshly squeezed lemon juice
• 2 1/2 teaspoons Dijon mustard
• 1/2 teaspoon pepper, plus more to taste
• 6 tablespoons extra virgin olive oil
• 1/2 pound thick cut cooked ham, diced
• 3/4 cup diced red bell pepper
• 1/2 cup pitted kalamata olives, thinly sliced
• 1/3 cup chopped fresh basil
• 1/3 cup finely chopped red onion

Baking Directions

1. In a medium pot, combine the rice with 3 cups water and 1/2 teaspoon of the salt. Bring to a boil, then reduce to low heat, cover, and simmer for 20 minutes. Remove the pot from the heat and let stand, still covered for 10 minutes. Fluff the rice with a fork and let it cool, uncovered.

2. In a medium skillet over medium heat, toast the almonds until golden, tossing occasionally, 3 to 4 minutes.

3. In a small bowl, whisk together the lemon juice, mustard, the remaining 1/2 teaspoon salt, and the pepper. Whisk in the oil gradually, tablespoon by tablespoon

4. In a large bowl, toss the rice with the dressing, almonds, ham, red pepper, olives, basil, and onion. Taste and adjust the seasonings.

Serving Directions

Serve warm or at room temperature.