Forlou

Sometimes you just want something warm even when it’s warm outside, right? Well this recipe is the answer. It’s perfect for a weekend luncheon or to snack on while curled up reading a book.

The dressing makes this “salad” super light and refreshing. I actually made extra so I could use it throughout the week. And if it’s just too hot outside to eat a warm bowl of potatoes, cucumber and edamame, it’s a great cold dish for an afternoon picnic too. Enjoy! 

Warm Potato, Soybean, & Cucumber Salad

Here’s what you’ll need:

1 pound new or fingerling potatoes, unpeeled and cut into 1″ cubes
1 cup frozen shelled edamame
1 red onion, halved and thinly sliced
1 small cucumber, halved lengthwise and cut into very thin half-moon slices

for the dressing:

1/4 cup umeboshi vinegar (or rice wine vinegar)
1 tablespoon finely minced fresh ginger
1 garlic clove, finely chopped
1 tablespoon stone-ground mustard
4 tablespoons extra-virgin olive oil
2 teaspoons brown rice syrup
1 teaspoon white miso

Here’s how you make it:

Bring a pot of salted water to a boil, and cook the potatoes for 12 minutes or until just tender. With a slotted spoon or a skimmer, remove the potatoes from the pot and transfer to a mixing bowl. In the same water, cook the edamame (soybeans) for about 4 minutes or until just barely tender. Add the onion to the pot, and cook with the edamame for 30 seconds longer. Drain and add to the potatoes along with the cucumber. Combine gently.

Whisk together the dressing ingredients in a small bowl until well combined. Pour over the salad and toss to coat. Serve warm.

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Recipe from the Kind Diet.