Corn, Tomato and Edamame Salad
Sweet corn, juicy tomatoes and fresh basil meet tender edamame beans in this refreshing salad. Brighten up a weeknight meal or a pot luck gathering with this colorful and super-tasty salad.
Ingredients
- 4 ears sweet corn, shucked
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon prepared mustard
- 2 cup cherry tomatoes, halved
- 2 cup edamame, thawed if frozen
- 4 scallions, thinly sliced
- 1 cup basil leaves, thinly sliced into ribbons
- Salt and pepper to taste
Instructions
- In a large pot of salted boiling water, cook the corn for 3 minutes. Remove from heat. Pour hot water from pot and fill with cold water. Let corn cool in the water. When corn is cool enough to handle, cut kernels from the cobs. This can be done a day in advance. In a medium bowl, whisk together the oil, vinegar and mustard. Add tomatoes, edamame, scallions, basil and corn. Toss to coat. Add salt and pepper to taste. Serve immediately or chill in refrigerator.
