Edamame and Fresh Corn Salad

Edamame and Fresh Corn Salad

Fresh corn is the quintessential summer ingredient - juicy and sweet. Serve an edamame and fresh corn salad as a side to grilled chicken or salmon or as an entrée with herbed wild rice. Customize this recipe by adding any other chopped veggies on hand such as bell peppers, radishes or cucumbers. Keep shelled edamame and corn in your freezer to enjoy this salad all year long.

Serves 4

Prepare 12 ounces frozen shelled edamame according to the package instructions. Allow edamame to cool. Cut the kernels off 3 ears of fresh corn. Toss edamame and corn with 1 pint sliced grape tomatoes, ¼ cup chopped scallions (or red onion), ¼ cup chopped cilantro, the juice of 2 limes and 2 Tb olive oil. Season with salt and pepper to taste.