EDAMAME-CORN SALAD

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EDAMAME-CORN SALAD image

Categories     Salad

Yield 4 servings

Number Of Ingredients 10

12 oz. frozen shelled edamame (about 2 cups), thawed, cooked and cooled
2 ears fresh corn kernels, cooked and cut off ears (about 1/2 cup)
1 cup chopped fresh tomato
2 Tbsp. chopped fresh chives
1 clove garlic, minced
2 Tbsp. red wine vinegar
1 Tbsp. olive oil
3/4 tsp. sea salt
1/4 tsp. freshly ground pepper
1/4 cup chopped fresh basil leaves

Steps:

  • Combine edamame, corn, tomatoes, chives, garlic, vinegar, olive oil, salt and pepper in a large bowl, mixing well. Chill at least 30 minutes. Top with basil before serving. Toss gently.

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