Featured recipe from Marilu's table * Edamame-corn salad

Edamame (pronounced ed-ah-MAH-may) is just soybeans. You might think they sound exotic, but soybeans are a big crop in America's heartland, so they're really just the food next door – like corn, wheat, and oats. Don't be afraid of them! They're kind of like peas, in that they grow in pods, and the seed part (the pea part) is the part you want to eat.

Edamame is sold in the pod, and shelled. Frankly, the shelled ones are easier for most uses. If you want to serve them as an appetizer, get the ones in the pod, cook them in the pod (as directed on the package – which is just boiling them in salted water, lol), and serve them in the pod. Then make sure your guests don't eat the pods! Holding onto one end of the pod, put most of it in your mouth, and pull the pod through your teeth – so the edamame "peas" stay in your mouth – and toss the shell. It makes edamame into finger food.

Because it's the least processed way to eat soy, it's the best way to eat it, so try it! We like this salad because it's light and flavorful. Perfect for the warmer days ahead.

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Edamame-Corn Salad with Garlic Vinaigrette

Green * Serves 4-6

1/4 cup apple cider vinegar

1 Tablespoon Sucanat®

1/2 teaspoon cumin

1/2 teaspoon onion powder

1 Tablespoon olive oil

1 clove garlic, minced

salt and pepper to taste

1 10-ounce package frozen shelled edamame, prepared according to package directions

1-1/2 cups frozen sweet corn, thawed

1-1/2 cups julienne-cut jicama

1 small red pepper, seeded and chopped

2 green onions (green and white parts), chopped

1/4 cup chopped fresh parsley

For vinaigrette:

In small saucepan over medium-low heat, combine vinegar, Sucanat®, cumin, and onion powder. Simmer until Sucanat® is dissolved. Remove from heat and set aside to cool. When cool, whisk in the olive oil and garlic. Season to taste with salt and pepper.

In a bowl, toss together the edamame, corn, jicama, red bell pepper, and green onions. Stir in the vinaigrette. Cover and refrigerate up to 12 hours. Serve chilled. Before serving, sprinkle with fresh parsley.