Warm Potato, Soybean and Cucumber Salad
Fresh soybeans are just brilliant, truly. The problem is that most people think the only way to eat them is in the pod, as the traditional edamame. But there are so many yummy ways to eat these babies. This is just one. And since they are loaded with phytochemicals they help us to age a bit more gracefully.
Makes 3-4 servings
1 pound new or fingerling potatoes, cubed, do not peel
1 cup frozen fresh soybeans, thawed
1 red onion, thinly sliced into half-moon pieces
1 small cucumber, halved lengthwise, very thin half-moon slices
¼ cup umeboshi or red wine vinegar
1 tablespoon finely minced fresh ginger
1 clove fresh garlic, finely minced
1 tablespoon stoneground mustard
4 tablespoons extra virgin olive oil
2 teaspoons brown rice syrup
1 teaspoon white miso
Bring a pot of water to a boil and cook potatoes until just tender, about 12 minutes. Drain and transfer to a mixing bowl. In the same water, cook soybeans until just tender, about 5 minutes. Drain and add to potatoes. Finally, in the same water, quickly blanche onion pieces, for 30 seconds. Drain and add to potatoes.
Prepare the dressing by simply whisking the ingredients together until well-combined. Adjust seasonings to taste. Stir dressing into salad, tossing to coat. Serve warm.