August 30, 2011 at 6:11 pm , by Serina Patrick
Lately, I haven’t been experimenting with food. There’s no time for questionable quinoa or pathetic pastry. I do, however, continue to prepare lunches for work, like my Winter Salad (recipe here), or a big chef salad with Swiss, ham, turkey, chickpeas, mushrooms, and celery.
This morning as I made my edamame salad, I realized it had flown under my culinary radar for years. A recipe originally from my Mom, I’ve adapted it over time.
Two unusual things about this side dish….it does not contain cilantro, but it does call for red or orange peppers, which I do not love.
Here’s how I do it:
1/2 cup frozen organic non-GMO shelled soybeans
1 tbsp finely diced red or orange pepper
1/3 stalk celery, diced
2 tbsp chopped celery leaves, from the heart
1 tbsp olive oil
2 tbsp red wine vinegar
Freshly ground black pepper
Nature’s Seasons seasoning blend
Boil the soybeans for about 4 minutes or until slightly tender, drain and rinse with cold water. Meanwhile, finely dice the pepper and celery. Remove the inner leaves from the celery and chop. Snip the green portion of the scallion into the bowl.
Add the cooled soybeans, toss with remaining ingredients and season to taste.
I serve it with salmon for a light and healthy lunch!
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