I had a few cups of caramelized onions leftover from last weekend and a bunch of shelled edamame and peas. The addition of corn, cherry tomatoes, lots of fresh basil and TBSP of rice vinegar yielded a yummy salad that is great hot or cold.
1 c edamame, sheeled
1 c sweet peas
1 c fresh corn
1 c caramelized onions
1/2 dry pint grape tomoatoes
1 TBSP rice vinegar
1 handful fresh basil leaves, chopped
I started by dumping the caramelized onions into a skillet and due the bacon fat that I caramelized them in last weekend, they had a very high smokepoint and the excess fat was perfect for giving the corn a bit more character. I cooked the corn with the onions until the corn got a nice caramelized flavor on its own, at which point I added the edamame and peas. I covered the skillet and let that go for about three minutes while I halved the tomatoes and added them to the mixture along with the basil adn the rice vinegar. I cooked this for a few minutes while the basil softened, then turned off the heat adn left this covered for about ten minutes.
Pretty tasty.
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