Disclosure: This year I am serving as a Brand Ambassador for the Arkansas Soybean Promotion Board and will be sharing the #ARSoyStory and will be highlighting the partner restaurants for the #Kitchen|FieldsTableTour 2018. All opinions are my own
This salad is an adaptation of one I read about in Better Homes and Gardens. Since the garden is beginning to flourish with fresh summer vegetables, I decided to make use of those and create this salad to have for lunch recently. It’s great to make ahead and have on hand for a light lunch or dinner. I think you could easily add chicken or shrimp if you’d like although there’s plenty of protein already with the addition of edamame.
Edamame is a healthful snack that contains all nine essential amino acids, making it a complete-protein food. A one-cup serving of edamame provides 12 grams of protein, 10 grams of carbohydrate, 130 calories and around 6 grams of dietary fiber. The beans inside the edamame pod are a significant source of folate, niacin, thiamine and other B-complex vitamins. Edamame also contains vitamins C and K. Edamame beans provide calcium, potassium and phosphorus. (https://www.reference.com/food/edamame-9dc8b07cec3eca41?aq=what%20is%20a%20edamame)
Joe and Renee Thrash
I recently had the chance to visit with the Joe Thrash family in Houston, AR. Joe serves on the Board of the Arkansas Soybean Promotion Board. He is a 3rd generation farmer and the love he has for the land is readily apparent. He has a vast knowledge about the versatility of soybeans from soy milk to insulation foam and strongly supports the use of checkoff dollars to aid in research, market development, promotion and expansion of exports benefitting the soybean farmers in Arkansas.
This year, the Thrash family is also growing edamame. I’m planning a trip back later this summer to check out their crop. You already know that edamame is absolutely one of my most favorite vegetables and I’m always looking for ways to incorporate it into our diet.
Courtesy Arkansas Soybean Promotion Board
Roles outside of the ASPB:
- Member, Arkansas Soybean Association
- Board Member, Arkansas Farm Bureau
Motto: The farmer is the eternal optimist. If at first you don’t succeed…
Favorite soyfoods: Edamame. We grow some on our own farm.
Why grow soybeans? It’s amazing to put that little seed into the ground and watch it grow, to watch what that little bean can grow into. It’s when you’re on the combine that you can really see the fruits of your labor.
What makes soybeans interesting: It truly is the miracle bean. It wasn’t until I joined the ASPB that I was really able to see the number of uses, from soy milk to edamame to insulation foam.
To learn more about The Arkansas Soybean Promotion Board and the soybean industry in Arkansas, visit The Miracle Bean.
Ingredients
- 8 ounces asparagus spears, trimmed
- 1 medium red bell pepper, quartered
- 1 small zucchini, halved lengthwise
- 1/2 small red onion, cut into 1/2-inch thick slices
- 3 Tablespoons olive oil
- 2 cups steamed edamame
- 4 cups cooked whole grain penne pasta
- Balsamic vinegar
- 2 Tablespoons fresh oregano leaves, chopped
- 1 cup halved cherry tomatoes
- Kosher salt
- Freshly cracked black pepper
Instructions
- Prepare a grill or broiler.
- Lightly brush asparagus, red bell pepper, zucchini and onion with 1 Tablespoon olive oil.
- Grill bell pepper, zucchini and onion directly over medium-high heat 10 minutes or until tender, turning at lest once.
- Add asparagus and grill 3-4 minutes, cooking until tender.
- Set vegetables aside to cool. Cut vegetables into 1/2-inch pieces.
- In a large bowl combine pasta and vegetables. Add in edamame.
- In a small bowl whisk together the remaining 2 Tablespoons oil, vinegar, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly cracked black pepper.
- Toss dressing with pasta and vegetables. Sprinkle with oregano and mix well.
- Serve at room temperature.
