Edamame

This dish from Shawn Edelman of Ruby Foo's serves up a third of your daily requirement of vitamin C.

A salad from your pantry and fridge: Canned and frozen beans are the secret behind this attractive mix that includes crunchy celery and earthy cumin.

This salad is great for picnics. It has all the components of a family favorite: beautiful color, satisfying crunch, and a delicious dressing. The recipe is adapted from one developed by freelance recipe tester Penelope Hoblyn, who often makes the salad for large gatherings.

This light starter can be prepared ahead of time and is a smart alternative to fussy holiday hors d'oeuvres. It has an unbelievably fresh flavor, even when made with frozen soybeans.

Since lima and fava beans have a shorter growing season than most local tomatoes, we've given frozen edamame, available year-round, as an alternative to make this recipe more versatile.

You may be curious about why we chose to include edamame (fresh soybeans), which are often associated with Asian cuisine, in this all-American succotash recipe. Soybeans are actually a patriotic legume: They're the second largest crop produced in this country. Active time: 40 min Start to finish: 1 hr

Edamame are fun to eat, the slightly fuzzy bright-green pods tickle your lips as you gently suck the beans into your mouth. Provide bowls for the empty pods.

A colorful and delicious side dish reminiscent of succotash.

The success of this dish depends entirely on the quality of your ingredients. Now's the time to use your best olive oil, freshly ground pepper, and a generous amount of a flavorful sea salt.

By cooking the rice and toasting the walnuts ahead, you can take this dish from skillet to table in a very short time.

Soybeans in the Pod Sweet, delicious young soybeans, which appear fresh in markets in Japan throughout the summer (they are available frozen in the U.S.), make great hors d'oeuvres. They are packed with protein and fun to eat-the slightly fuzzy green pods tickle your lips as you gently suck the beans into your mouth. Provide bowls for the empty pods. This recipe can be prepared in 45 minutes or less.