Edamame & Corn Salad, I'm Holding onto Summer
 
 
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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
Recipe by sloCooking at http://slocooking.net/2017/09/17/edamame-corn-salad/