Edamame Salad

5 tablespoons red wine vinegar

3 tablespoons olive oil

1/3 cup chopped fresh cilantro

2 limes, juiced

1 teaspoon white sugar

3/4 teaspoon salt

2 cloves garlic, minced

1 (1 pound) package frozen shelled edamame (green soybeans)

3 cups frozen corn kernels

1 pint cherry tomatoes, quartered (or diced romas)

4 green onions, thinly sliced

1 (15 ounce) can black beans, rinsed and drained

In a large serving bowl, whisk together the red wine vinegar, olive oil, cilantro, lime juice, sugar, salt and garlic. Set aside.

Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors. 8 servings. Great as leftovers, too!

Photo courtesy allrecipes.com

Swedish Cinnamon Twists

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 2 cups warm buttermilk (110° to 115°)
• 1/2 cup butter, softened
• 6 tablespoons sugar
• 2 eggs
• 2 teaspoons salt
• 1/2 teaspoon baking soda
• 7-1/2 cups all-purpose flour
• 
  FILLING:
• 1/4 cup butter, melted
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 
  GLAZE:
• 1 cup confectioners' sugar
• 1 tablespoon butter, melted
• 1 tablespoon hot water

Directions

• In a large bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, salt, baking soda and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
• Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. x 9-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough.
• Fold in half lengthwise, forming a 16-in. x 4-1/2-in. rectangle; pinch edges to seal. Cut into 4-1/2-in. x 1-in. strips; twist each strip two or three times. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
• Bake at 375° for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm twists. Yield: 2-1/2 to 3 dozen

*recipe from Taste of Home