Author Notes: This is an Asian twist on Texas Caviar using edamame, which I had a lot of in my fall CSA baskets. It makes for a great snack or party offering. —Tiffany Mayer
Makes: under 2 cups
cups cooked edamame (about 1 pound of fresh beans in the shell)
pieces ginger, minced
tablespoons fresh parsley, minced
tablespoons avocado or olive oil
teaspoons seasoned rice vinegar
teaspoon wasabi paste
salt to taste
In This Recipe
- Bring to boil a pot of salted water. Add edamame and cook for five minutes. Drain and submerge in cold water until pods are cool to the touch. (Can be done a day or two ahead of time.)
- Gently squeeze pods to remove beans.
- Place ingredients in a food processor and pulse until edamame are coarsely chopped. You don’t want this to be a smooth paste so don’t overdo it. Transfer to a bowl and add salt to taste.
- Eat with rice crackers or slather onto a slice of your favourite bread and enjoy.