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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
Directions:
1. Cook or thaw the edamame if necessary. Drain and let cool.
2. Combine all ingredients in a bowl with gentle mixing.
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Are you serious? That’s it? That’s… brilliant! Omgosh, I cannot wait to try this!
Lin´s last [type] ..I’m a Loser- Baby
This looks like an easy, quick family dinner I could pull from the freezer– I have the Costco-sized bags of edamame and corn in there. We often make something similar with black beans, a quick Southwest-y dish, but hadn’t thought of doing something like this with edamame, thanks!
Mary@FitandFed´s last [type] ..Pomegranate Salad Dressing
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