Soybean Salad

1 tablespoon sesame seeds, toasted

2 medium cucumbers, peeled, quartered lengthwise and cut into ¼-inch thick slices

1 small onion, peeled, quartered and sliced

1 teaspoon kosher salt

1 cup cooked shelled soybeans (edamame)

3 tablespoons fresh lemon juice

2 tablespoons cottonseed or vegetable oil

½ teaspoon toasted sesame oil

¼ teaspoon cayenne pepper

To toast the sesame seeds, place them in a small skillet over medium-high heat. Cover and shake as the seeds pop. They will be toasted in a minute or so. Remove the skillet from heat, and remove the seeds from the skillet to stop cooking. Set aside.

Put the cucumber and onion slices in a bowl, and toss with salt. Allow to stand at room temperature for about 1 hour. Rinse, drain well in a colander, and return to the bowl.

Add the edamame, lemon juice, oils, cayenne and toasted sesame seeds. Toss well to combine. Refrigerate for 30 minutes to allow flavors to blend. Served chilled or at room temperature.

Serves three to four.

“A Southerly Course: Recipes & Stories from Close to Home” by Martha Hall Foose (2011 Clarkson Potter)