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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Corn, Tomato and Edamame Salad

By Chef Linda

Sweet corn, juicy tomatoes and fresh basil meet tender edamame beans in this refreshing salad. Brighten up a weeknight meal or a pot luck gathering with this colorful and super-tasty salad. Edamame beans are often found in the frozen foods section of grocery stores, and just need to be thawed before using them in this recipe. Not only do they bring their bright green color to the party, but edamame beans (young soy beans) provide a complete protein to make this salad a healthy and delicious addition to any menu. Though it's not included in the recipe here, this dish is even more delightful when you sprinkle Shiitake "Bacon" Crisps on top! Dishes like this make you wish it could be summer all year long.

Ingredients

 4 ears sweet corn, shucked
 2 tablespoons extra virgin olive oil
 2 tablespoons apple cider vinegar
 1 teaspoon prepared mustard
 2 cups cherry tomatoes, halved
 2 cups edamame, thawed if frozen
 4 scallions, thinly sliced
 1 cup basil leaves, thinly sliced into ribbons
 Salt and pepper to taste

Directions

1

In a large pot of salted boiling water, cook the corn for 3 minutes. Remove from heat. Pour hot water from pot and fill with cold water. Let corn cool in the water. When corn is cool enough to handle, cut kernels from the cobs. This can be done a day in advance.

In a medium bowl, whisk together the oil, vinegar and mustard. Add tomatoes, edamame, scallions, basil and corn. Toss to coat. Add salt and pepper to taste. Serve immediately or chill in refrigerator.

Corn, Tomato and Edamame Salad
IngredientsDirections

Corn, Tomato and Edamame Salad

DifficultyEasyCook Time3 mins
YIELDS
6 to 8 servings

INGREDIENTS

 4 ears sweet corn, shucked
 2 tablespoons extra virgin olive oil
 2 tablespoons apple cider vinegar
 1 teaspoon prepared mustard
 2 cups cherry tomatoes, halved
 2 cups edamame, thawed if frozen
 4 scallions, thinly sliced
 1 cup basil leaves, thinly sliced into ribbons
 Salt and pepper to taste

DIRECTIONS

1

In a large pot of salted boiling water, cook the corn for 3 minutes. Remove from heat. Pour hot water from pot and fill with cold water. Let corn cool in the water. When corn is cool enough to handle, cut kernels from the cobs. This can be done a day in advance.

In a medium bowl, whisk together the oil, vinegar and mustard. Add tomatoes, edamame, scallions, basil and corn. Toss to coat. Add salt and pepper to taste. Serve immediately or chill in refrigerator.

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