- 4 ears of corn, shucked and sliced off the cob (or 3 cups frozen corn)
- 1 cup shelled edamame, cooked
- 1 small red onion, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons cider vinegar (or white wine vinegar)
- 2 tablespoons extra virgin olive oil
- 1 lime, juiced
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 garlic clove, minced
- 1 avocado, cut into 2 inch pieces
- 1/2 cup fresh basil leaves, thinly sliced
In a large bowl, combine vinegar, olive oil, lime juice, salt, pepper and garlic; set aside.
In a medium-sized pot, bring water to a boil. Add edamame and boil for 3 minutes. Add sliced corn to boiling water and cook for 1 more minute. With a slotted spoon, transfer the corn and edamame into the bowl with the dressing when corn and beans become tender.
Add diced onions and tomato halves to bowl. Right before serving, toss in the sliced avocadoes and fresh basil over the salad. Serve chilled or at room temperature.
6 cups, 8 servings
Katelyn Castro is a nutrition volunteer at Dana-Farber Cancer Institute and a student in the dietetics program at Syracuse University. Katelyn has a passion for cooking and sharing fresh seasonal recipes with friends and family that are both flavorful and nutritious.