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