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