SOUTHWESTERN CORN/EDAMAME SALAD

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Southwestern Corn/Edamame Salad image

I have been trying to add more soy to my diet and came up with this recipe. It is a combination of several different recipes I found on the web. Cooking time includes resting time.

Provided by MsKittyKat

Categories     Lunch/Snacks

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 (14 1/2 ounce) can corn, drained
1 (14 1/2 ounce) can white corn, drained
1 cup shelled edamame, cooked per package directions
1/2 cup quartered cherry tomatoes
1/4 cup chopped cilantro
3 green onions, chopped
1 -2 tablespoon lemon juice (to taste) or 1 -2 tablespoon lime juice (to taste)
1/2 cup low-fat mayonnaise or 1/2 cup fat-free mayonnaise
1 ripe avocado, chopped
salt and pepper

Steps:

  • Mix all ingredients except avocado together.
  • Refrigerate salad for at least 2 hours to allow flavors to blend.
  • Salad can be made up to 2 days ahead of time, but I would not add tomatoes until closer to serving so the salad does not become too watery.
  • Add chopped avocado just prior to serving.
  • Garnish with additional cilantro and lime wedges.

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