This recipe was a HUGE hit for me, not so much for my family. The kids wouldn’t touch it(who is shocked by this anymore?) and my husband just didn’t really care for it. I think it was the vinegar. He is just not a fan of it.
I plan to make this again but smaller since I am the only one who will really enjoy it!
I used Roma tomatoes and I also used a bit of raw red onion since I didn’t have scallions.
Edamame Corn Salad from Jenn at Savoring the Thyme
Ingredients (Yield 2 servings):
1 cup shelled edamame, fresh or frozen (cooked and cooled)
1 cup corn, either fresh or frozen (thawed)
2 tomatoes or kumato (variety of tomato), chopped
1 scallion (green onion), chopped
2 tablespoons parsley or any of your favorite herb, minced
1 teaspoon olive oil or vegetable
1 tablespoon rice wine or red wine vinegar
1. Cook or thaw the edamame if necessary. Drain and let cool.
2. Combine all ingredients in a bowl with gentle mixing.