One of my co-residents, Christine, hosted us over to welcome in the Year of the Snake with lots of hot pot, curry and other delicious foods. I brought over some edamame and tomato salad since it was the most Asianish thing I could whip up from things in my fridge (Saturday afternoon nap beat going to the grocery store yet again).
The recipe was adapted from Dinner, A Love Story and has a delicious, fresh taste that makes me long for summer. I think the dressing would be good on other salads as well.
Soybean (edamame) and tomato salad
2 1/2 teaspoons salt, plus more to taste
1 pound fresh or frozen shelled soybeans (about 3 1/4 cups)
3/4 cup whole or lowfat buttermilk
1 clove garlic, finely grated
2 tablespoons extra-virgin olive oil
10 ounces cherry or grape tomatoes (about 2 cups), halved lengthwise
leaves from 4 springs of basil (about 1 cup loosely packed)
freshly ground black pepper
Bring a quart of water to a boil in a large saucepan, and add 2 teaspoons of the salt. Add the soybeans and when the water returns to a boil, continue to cook until the soybeans are just tender but cooked through, about 5 minutes. Drain the beans in a colander and cool them under cold running water. Shake the colander vigorously to remove excess water.
In a medium bowl, whisk the remaining 1/2 teaspoon salt with the buttermilk, garlic, and olive oil. In a large bowl, toss the beans, tomatoes, and basil together. Pour the dressing over the salad, and toss to coat evenly. Season to taste with salt and freshly ground pepper. (Covered, the salad will keep in the refrigerator for about 3 days.)