BRYANNA’S POTATO, ROASTED CORN, AND BEAN SALAD

Serves 12

4 lbs. new boiling potatoes or red-skinned potatoes, peeled (cut into same-sized chunks if too large to cook whole)

2 c. shelled frozen edamamé (green soybeans), or baby lima beans (or use shelled or frozen baby peas)

4 cups fresh or frozen sweet corn kernels

2 medium onions, thinly sliced and soaked in boiling water to cover for 10 minutes, then drained

NOTE: I only had regular onions, and this process makes the taste much less strong. I you want the onions really raw, use a sweet onion instead.

1/4 c. cider vinegar

Salt and freshly-ground black pepper to taste

1/4 c. minced fresh tarragon (or 4 tsp. dried tarragon) 

2 medium ripe, firm tomatoes, diced

CREAMY VINAIGRETTE:

NOTE: If you prefer not to use the starch mixture, use the broth from cooking chickpeas instead.

1 c. COLD vegetarian broth

2 tsp. cornstarch or potato starch

1/3 c. cider vinegar

1 tsp. salt

freshly-ground black pepper

1/2 c. Tofu Mayonnaise or my Lowfat Eggless Mayonnaise (or use Reduced-Fat Veganaise)

Cover the potatoes with water in a pot and bring to a boil. Cover and simmer until they are tender, but still firm. (OR micro-steam them for 8-10 minutes-- no water necessary.) Drain in a colander and peel them with your fingers under running cold water (or leave the peel on, if you prefer-- I did because I like the color of the pink-red peels).

Drain them again and cut into medium dice, or thick slices, as desired. Toss the potatoes in a large bowl with vinegar, onions, tarragon and salt and pepper to taste. Set aside.

Cook the beans in boiling water to cover for about 5 minutes, or until crisp-tender. Drain and cool under cold running water. Drain well again. (NOTE: If you use frozen baby peas, just cover them in boiling water and let thaw, then drain.) Fold the beans into the potatoes.

Spread the corn (thaw the frozen kernels in boiling water, then drain first) on a cookie sheet sprayed with oil from a pump sprayer. Spray the top of the corn with a little more oil. Broil just until the corn starts to brown and char a bit around the edges and on top.

To make the Vinaigrette, stir the starch and broth together in a small saucepan. Stir constantly over high heat until the broth thickens and clears (cornstarch has to boil; potato starch does not). Whisk in the vinegar and salt. Add the mayonnaise and blend until smooth with a hand immersion blender (or blend in a blender or food processor).

Pour the mixture over the potatoes and beans and stir gently, sprinkling with pepper to taste. Add the diced tomatoes and stir gently; taste for salt. Place in a serving bowl and refrigerate until serving time. Serve on crisp romaine lettuce leaves, if you like.

Nutrition (per serving; made with my homemade Tofu Mayonnaise):

223.6 calories; 3% calories from fat; 0.9g total fat; 0.0mg cholesterol; 328.0mg sodium; 1120.5mg potassium; 49.4g carbohydrates; 5.8g fiber; 2.7g sugar; 43.6g net carbs; 7.2g protein; 3.7 points.