It’s barbecue season again and for me that means coming up with dishes that are light, fresh, and crowd friendly. I love this recipe because it is so easily adaptable. It pairs well with just about anything and it can sit outside in the heat without issue. It makes a great veggie side and can also can easily be made vegan by just omitting the cheese. Plus, even after summer, you can serve this dish warm and reminisce about being poolside.
2 cups Corn
12 oz Shelled Edamame (I find mine in the frozen section in natural foods)
2 cups Green Beans
1 pint of Cherry Tomatoes
*Fresh Mozzerella balls or chunks (to taste)
1/4 cup chopped fresh Flat Leaf Parsley
2 TBS chopped fresh Rosemary
1/4 cup Olive Oil
Splash of Balsamic Vinegar
Coarse Salt (to taste, but at least 1 TBS)
Black Pepper (to taste)
Cook corn, edamame, and green beans as needed (you can use fresh or frozen), then chill in cold water and drain. Mix in halved (or quartered, depending on size) cherry tomatoes and *fresh mozzerella. Add fresh herbs and a splash or two of balsamic vinegar. Stir in the olive oil, making sure to coat all ingredients and mixing well. Finally add black pepper and coarse salt; the coarse salt adds texture and should not be replaced by regular table salt. The main flavoring comes from the simple, but wonderful combination of salt, pepper and olive oil, so don’t be shy. Cover and refrigerate over night. Stir in the morning and taste to check seasoning. Add more salt or pepper if needed. Serve cold or at room temperature. Enjoy!
*Omit Mozzarella if making Vegan.