Mukimame & Corn Salad Recipe
1 steam bag (12 oz) mukimame (note: mukimame is soybeans without the pod, whereas edamame is when the beans are still in the pod)
2 cups frozen corn
1 small-medium red onion, diced
1 heaping cup cherry tomatoes, halved
1/4 cup fresh basil leaves, chopped into ribbons
1-2 jalapeno peppers, seeds and ribs removed
heaping 1/2 cup (a massive handful) fresh basil
1 tablespoon red cider vinegar
2 tablespoons lemon juice
1/4 cup olive oil
1 teaspoon minced garlic (1 small clove)
salt & pepper to taste
1. Steam the mukimame according to the package’s directions.
2. Mix frozen corn with the mukimame, allowing the corn to thaw from the heat of the mukimame.
3. Make the dressing by adding all of the dressing ingredients into the food processor and pulse for a few minutes.
4. Add tomatoes, onion, basil, and the dressing to the corn and mukimame mixture and toss. Add salt and pepper to taste. Enjoy!