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Backfin Blue Café Edamame Salad is colorful addition to any picnic or meal

Serve Backfin Blue Café Edamame Salad at parties or potlucks.

Ellen Folkman | Special to the Times

Serve Backfin Blue Café Edamame Salad at parties or potlucks.

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 youaskedforit@tampabay.rr.com. Include your name, city and phone number.

>>Easy

Backfin Blue Café Edamame Salad

1 can chickpeas (drained and rinsed)

1 can black beans (drained and rinsed)

1 cup frozen yellow corn (thawed)

1 cup frozen edamame (cooked, shelled)

½ cup chopped sweet, red peppers (roasted)

½ cup chopped green onions

½ cup chopped cilantro

For the dressing:

2 tablespoons lime juice

¼ cup orange juice

1 teaspoons ground cumin

½ teaspoon minced, fresh garlic

2 tablespoons olive oil

1 tablespoon honey (or agave nectar)

½ teaspoon grated, fresh ginger

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

Combine salad ingredients in a large plastic container or bowl.

In separate bowl, combine dressing ingredients and blend together well. Pour over salad and mix well. Marinate for a minimum 2 hours or, even better, overnight in the refrigerator for flavors to blend. Garnish with more fresh cilantro before serving.

Source: Petra Bauer of Largo

Backfin Blue Café Edamame Salad is colorful addition to any picnic or meal 05/14/13 [Last modified: Monday, May 13, 2013 5:14pm]
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