I’m always in need of a good side dish. And typically, I try to bring a side dish that isn’t mayonnaise, sour cream or cream of mushroom soup-based. Because, if you’re like me, you usually like to use up your calories on dessert or wine…not the potato salad.
This dish was a great success at the pink-themed baby shower we threw this past weekend (pictures & post coming). Most of the shower was centered around pink desserts and pink candy so this little green gem of a salad made everyone feel better about the extra sugar cookies or pink gummy candies they feasted on.
It’s really utterly simple, and it’s a great dish to put together on Sunday night to eat throughout the week.
Green Bean & Edamame Salad
1 16oz bag frozen shelled edamame
1 16oz bag frozen french green beans
1 pint cherry tomatoes, quartered or sliced thinly
1 bunch of fresh basil, chopped (this is key – the more basil, the better!)
1 shallot, finely diced
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon balsamic vinegar
kosher salt & black pepper to taste
Blanch the green beans and edamame. It’s simple – bring a large pot of salted water to a boil. At the same time, prepare a large bowl of ice water. Throw the green beans and edamame in the boiling water for one minute, and then drain them and add them to the ice bath. Once the ice has melted, drain them again and add them to a large bowl.
If you want to skip this step completely, you can. I’ve made the salad before by just setting the edamame and green beans out to defrost and then running them under some warm water.
Add the rest of the ingredients to the blanched green beans & edamame and give it a stir. Salt and pepper your salad to taste – if it feels like it’s missing something in the end, it probably needs more salt.