Back in college I got pretty good at convincing my friends to do road trips during our breaks from school. Being in college so far from home meant that I wasn’t afforded the opportunity to just go home during Thanksgiving or spring breaks. Luckily, I have adventurous friends who were always up for a good time!
Eugene is pretty central on the west coast, so my friends and I did quite a few trips up and down the western states of the US over the years. Because Ben is from Seattle, we often found ourselves knocking on his parents’ door asking for a quick meal and a tent to crash in for the night. Or calling a week in advance to ask if we could all bombard their quiet home with a dozen college kids during Bumbershoot weekend.
Looking back, it wasn’t the greatest way to get to know my future in-laws, but who knew? [Ben + I were good friends for a couple years before we started dating.]
Mom + Pop C. were always so welcoming to all of us. I don’t know how they did it, but they found ways for all of us to sleep, eat, and shower. And they did it with a sense of humor and the kind of love I always craved during those times of being far from home.
This edamame salad was one of the dishes I remember from our stays in Seattle. I assume Mom C. always kept the ingredients on hand for those times when she needed to feed an army within minutes. Ben and I make this vegan salad every now and then as either a side dish or a snack [it’s packed with protein and low in fat]. It keeps really well in the fridge and actually tastes better after it sits for a day or so.
When I eat it I think of good friends, summers in the Northwest, and most of all – the warmth of the house that became my home away from home.
Simple Edamame Salad
[ingredients] – use scant measurements to taste
- 1/3 c red onion – finely chopped
- 1 1/2 c edamame [soy beans] – shelled and defrosted
- 1 1/2 c corn kernels – fresh or frozen and defrosted
- 1 15oz can black beans – drained + rinsed
- 1/2 – 3/4 c fresh salsa
- cilantro, salt + pepper to taste
Mix everything together.
Enjoy! Store in an air-tight container in the fridge. Making this dish ahead of time is encouraged, as the flavors come together well with time.
Do you have fond memories of school breaks? What’s your favorite simple side?
Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts. Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!