This salad is a great side dish for picnics. It has all the components for a family favorite: beautiful color, satisfying walnut crunch and a delicious sweet dressing.
- 1/2 cup California walnut halves, toasted
- 1/4 cup olive oil
- 1 clove garlic
- 2 tablespoons white miso paste
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- 1/4 cup warm water
- 1 1/2 cups shelled edamame, fresh or frozen
- 3 cups cooked fresh or frozen corn (about 3 cobs)
- 1/2 cup diced red pepper
- 1/2 cup diced orange pepper
- 2 green onions, sliced
- Salt and cracked black pepper to taste
Tips: This salad can be made a day ahead and combined with the dressing just before serving. To easily cut corn from the cob, break the cooked cob in half, hold the cob upright and using a sharp knife, cut along the cob to separate the kernels. Repeat method with remaining halves. Frozen corn can be used if fresh corn is unavailable.
- Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
- Walnut Miso Dressing: Blend the walnuts, olive oil, garlic, miso paste, vinegar, honey and water in a blender or with an immersion blender until smooth; set aside.
- In a small saucepan, bring 3 cups of water to a boil and add edamame. Cook for 2 to 3 minutes, drain and rinse under cold water and place in a large bowl. Add corn, peppers, onions and dressing. Mix well and season to taste. Serve immediately.