“An idealist is one who, on noticing that a rose smells better than a cabbage, concludes that it makes a better soup.” H.L. Mencken, “A Book of Burlesques”
Dinnertime can get pretty boring if you don’t try new things now and then. Go ahead, do it. Mash up a rutabaga as a side instead of potatoes. Fry some plantains. Or try this salad.
The creation of my friend Kim, it recently rotated into our menu. It’s a fresh burst of green that I particularly liked as a topper to a pasta salad. I could also see it added on top of a hearty soup.
Steam one package of frozen edamame according to package directions. Chill in the refrigerator.
In a large bowl, combine one red pepper (finely diced), 1/2 cup fresh parsley leaves, one green onion (finely diced), 1 Tablespoon olive oil, 1/4 cup soy sauce and 1/4 teaspoon hot sauce. (Another colorful option: Consider adding one peeled and grated carrot.)
Add the chilled beans to the bowl ingredients. Toss until thoroughly mixed and serve. Store leftovers in a tightly covered container in the refrigerator for up to two days.