Toasted Corn, Cherry Tomato, and Edamame Salad

Authorlisa

Source: Maryellen Driscoll

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
 1 cup frozen shelled edamame
 5 tbsp. extra virgin olive oil
 2- ¼ cups fresh corn kernels
 2 tbs. plain organic greek yogurt or coconut yogurt
 2 tbs. fresh lemon juice
 1 tbs. clover honey
 ½ tsp. minced garlic
 Kosher salt
 Freshly ground black pepper
 1 heaping cup quartered cherry tomatoes (about 15)
 ¼ cup very thinly sliced fresh mint
 ¼ cup very thinly sliced fresh basil
1

Cook the edamame according to package directions. Drain and set aside to cool completely.

2

Heat 1 tbs. of the oil in a large skillet over medium heat.

3

Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes.

4

Transfer to a bowl to cool.

5

In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and ¼ tsp. salt.

6

Slowly pour in the remaining 4 tbs. olive oil, whisking constantly until blended.

7

Season to taste with salt and pepper.

8

In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs.

9

Gently toss.

10

Add half of the vinaigrette and gently toss.

11

Add more vinaigrette and salt and pepper to taste.

12

Serve at room temperature.

Category

Ingredients

 1 cup frozen shelled edamame
 5 tbsp. extra virgin olive oil
 2- ¼ cups fresh corn kernels
 2 tbs. plain organic greek yogurt or coconut yogurt
 2 tbs. fresh lemon juice
 1 tbs. clover honey
 ½ tsp. minced garlic
 Kosher salt
 Freshly ground black pepper
 1 heaping cup quartered cherry tomatoes (about 15)
 ¼ cup very thinly sliced fresh mint
 ¼ cup very thinly sliced fresh basil

Directions

1

Cook the edamame according to package directions. Drain and set aside to cool completely.

2

Heat 1 tbs. of the oil in a large skillet over medium heat.

3

Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes.

4

Transfer to a bowl to cool.

5

In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and ¼ tsp. salt.

6

Slowly pour in the remaining 4 tbs. olive oil, whisking constantly until blended.

7

Season to taste with salt and pepper.

8

In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs.

9

Gently toss.

10

Add half of the vinaigrette and gently toss.

11

Add more vinaigrette and salt and pepper to taste.

12

Serve at room temperature.

Toasted Corn, Cherry Tomato, and Edamame Salad

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