Yesterday I had an unforgettable salad at Harry's Farmers Market in Atlanta; the summer fresh combination of ingredients was one which I had never encountered before. I want to recreate it today, while the taste still lingers in my mouth. Who would marry tree ripened peaches with corn, freshly cut from the cob, and edamame?! Crazy! Back in my childhood, those chartreuse ovals, packed by twins or triplets in starchy pods, were known as humble soybeans. We grew them in the field and then harvested them. We pulled the pods from the stalks, blanched the pods, and then squeezed the beans out, and froze them in pint containers for later consumption. Soybeans have now moved up in the world; their fancy name is edamame, and they cost twice as much. 

This salad has everything: taste, texture, and gorgeous curb appeal. I love being inspired by seasonal, simple ingredients. I hope you enjoy this fruit/vegetable medley as much as I do! I served it on a bed of peppery arugula, but it is grown up enough to stand on its own as well. 

Summer Salad

3 ears of fresh corn

14 oz. bag of frozen edamame, in the pods

2 peaches, best if they are not overripe

1/4 c. roughly chopped cilatro

2 Tbsp. chopped red onion

1/2 of an jalapeño, seeds removed and finely minced

Dressing:

2 Tbsp. olive oil

1 Tbsp. freshly squeezed lemon juice

1/2 tsp. lemon zest

1 tsp. dijon mustard

1 tsp. honey

1 tsp. minced shallot (optional)

salt and pepper

Husk the corn and grill on medium-hot for about 10 minutes, rotating frequently, until corn is a bit charred in spots. Let cool. Cut the kernels from the cobs. Cook the edamame according to the package directions: squeeze the beans from the pods. (Or skip this step by purchasing frozen ones that are already shelled). Gently cut the unpeeled peaches into large dice pieces. In a bowl, combine the corn, edamame, peaches, cilantro, red onion, and jalapeño. Sprinkle in a little salt and pepper and carefully stir. 

To prepare the dressing, combine all the ingredients in a jar with a lid, and shake it vigorously. Spoon half of this on the salad and taste. You may not need the whole amount. This makes 4-6 servings.