Edamame & Corn Salad, I’m Holding onto Summer

Yep, I’m still holding onto summer. I’d been holding onto this recipe for Edamame & Corn Salad forever and was so happy I finally gave it a go.

It was DELICIOUS. Can’t wait to make it again next summer when corn is back in season! I guess if you’re really in a pinch you can use frozen white corn NOT canned.

Edamame & Corn Salad sloCooking.net

EDAMAME & CORN SALAD

3 ears corn – corn cut from cob
2 tbsp olive oil
1 ½ cup shelled edamame beans, cooked/drained
1 tomato, seeded & chopped
1 sweet yellow bell pepper, chopped
2 tbsp red wine vinegar
1 clove garlic, minced
salt & pepper to taste

Mix all ingredients together – stirring in dressing last
Let sit to allow flavors to develop
Serve at room temperature
You can also serve it cold – it will keep up to 3 days in the fridge

Edamame & Corn Salad, I'm Holding onto Summer
 
Author:
Ingredients
  • 3 ears corn - corn cut from cob
  • 2 tbsp olive oil
  • 1 ½ cup shelled edamame beans, cooked/drained
  • 1 tomato, seeded & chopped
  • 1 sweet yellow bell pepper, chopped
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • salt & pepper to taste
Instructions
  1. Mix all ingredients together - stirring in dressing last
  2. Let sit to allow flavors to develop
  3. Serve at room temperature
  4. You can also serve it cold - it will keep up to 3 days in the fridge

 

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