I'd love to have the edamame salad recipe from Backfin Blue Café. Thank you.
Marilynn Myers, St. Petersburg
Petra Bauer of Largo hopes the recipe is what she wanted. Petra says it's a refreshing summer salad, and it certainly is. Not only is it refreshing, it's perfect for those summer parties and potlucks. This edamame salad is packed with flavor that explodes with every bite. The citrus/spice combination in the dressing sparkles with layers of flavor. Plus this salad is so colorful it's a nice addition to a buffet or picnic. The recipe Petra sent called for 15-ounce cans of chickpeas, also known as garbanzo beans, and black beans. The cans I found were all 15.5 ounces. I used the entire can without making any alterations to the dressing amounts. Petra adds that sometimes fresh grape tomatoes, avocado or minced red onions can be added, depending on produce availability.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email email@example.com. Include your name, city and phone number.