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Toasted Corn, Cherry Tomato, and Edamame Salad

Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins

Source: Maryellen Driscoll

 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.

Nutrition Facts

Serving Size 6 servings