Evergreen Recipes

Edamame Salad Shared by Thu Le Diep Serving 4-8 people Ingredients: 1 medium size English cucumber or 4/5 Persian cucumber; dice 2 bags frozen shelled edamame, thawed Small basket of grape tomatoes or tri-color tomatoes, cut in half 1 jar marinated mushroom with garlic 1 jar marinated artichokes heart 1 jar of roasted red peppers (or roasted red and yellow peppers); cut to bite size pieces ½ jar of Kalamata olives, pitted or any of your favorite olives 1 container of marinated mozzarella balls (or feta cheese) 2 teaspoons chopped fresh basil leaves (or as much as you like) 2 lemons-squeezed to get the juice All ingredients can be purchased at Trader Joes. Directions: Heat water to a boil in a pot or saucepan. Add Edamame; simmer 3 to 5 minutes or until it is crisp-tender. Drain well and put it in a big bowl and let it cool. Then add tomatoes, cucumbers, salt and pepper and extra virgin olive oil and lemon juice into the big bowl. Mix it Tossed in the rest of the ingredients (mus