Edemame Corn Tomato Salad
This simple and refreshing salad combines shelled edamame (Japanese word for soybeans),corn, cherry tomatoes and avocados. The salad is topped with a lime dressing and garnished with cilantro. Perfect as a side dish or as a light dinner. Enjoy!
Ingredients
| 1 | c | corn (frozen) |
| 1 1⁄2 | c | edamame (shelled, frozen) |
| 10 | cherry tomatoes (halved) | |
| 1 | avacado (cubed) | |
| 2 | T | lime juice |
| 1 | T | canola oil |
| 2 | T | cilantro (fresh) |
| 1⁄2 | t | salt |
| 1⁄8 | t | black pepper |
Directions
1. In a medium sauce pan bring 6 cups water to a boil. Cook corn & edamame for 3-4 minutes drain and place in a bowl of ice water. Drain the ice water. 2. In a small bowl whisk together the lime juice, oil, salt & pepper. 3. In a large bowl toss the corn, edamame, tomatoes, avocado and dressing. Garnish with cilantro.
Notes
Edamame makes a great healthy snack! For a variation and contrast trying adding a can of black beans to this salad.
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