Most of my family is comprised of food lovers. I don't actually think I can name a family member who doesn't have a signature dish and a passion for food. Even my Grandma, who eats like a bird and always wants to split a meal at a restaurant, appreciates the true art of making a chocolate chip cookie.
Thus, it comes as no surprise that I often get emails from family members with "the best recipe!" that "you just have to try!" I trust their judgment and their taste buds, so I always rush to try these out. But this may be the biggest hit in awhile- and may also be the simplest of the e-mail food chain recipes, courtesy of my Aunt Britt:
It's an edamame salad where the edamame marries happily with tomatoes, celery, red onion, cannellini beans, and fresh basil. It may seem a bit summery, but once you try it, you won't really mind what season it's made for. It's flavorful, delicious, and makes a perfect filling side dish. Andy and I had it along with a beautiful filet of salmon, and my coworkers and I shared the leftovers for lunch the next day mixed with a bit of pasta. It's a versatile salad that is incredibly easy to whip up- and a very healthy lunch alternative.
I've passed it along already to a few people via email, but here it is for my blog readers!
Edamame Salad with Basil Vinaigrette
1 cup frozen shelled edamame
3 Tbsp red-wine vinegar
1 Tbsp olive oil
1 garlic clove, minced
¼ tsp salt
1 (15-15 ½) can cannellini beans, rinsed and drained
Mini-tomatoes quartered
1 celery stalk, diced
Red onion diced, about 1-2 Tbsp depending on preference
½ cup chopped FRESH bail leaves
Cook the edamame, drain, rinse under cold water and set
aside.
Combine vinegar, oil, garlic, and salt in large bowl. Add
the edamame, beans, tomato, celery, onion, and basil; mix well. Refrigerate for a couple of hours, or serve room temperature.












