SALAD TOASTED CORN, CHERRY TOMATO, AND EDAMAME SALAD

By Coo1

SERVES 4 TO 6 AS A SIDE DISH

Ingredients

• 1 cup frozen shelled edamame
• 5 TB EVOO
• 2 1/4 cups fresh corn kernels (toasted in skillet or grilled)
• 2 TB plain low-fat yogurt
• 2 TB fresh lemon juice
• 1 tp clover honey
• 1/2 tsp minced garlic
• kosher salt
• freshly ground black pepper
• 1 heaping cup quartered cherry tomatoes (15)
• 1/4 cup very thinly sliced fresh mint
• 1/4 cup very thinly sliced fresh basil

Preparation

Step 1

Cook edamame according to package directions. Drain and set aside to cool.

Heat 1 TB of oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to bowl to cool.

In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/2 tsp salt. Slowly pour in the remaining 4 TB olive oil, whisking constantly until blended. Season to taste with s/p.

In a medium serving bowl, combine cooled edamame and corn, the tomatoes and herbs. Toss. Add half vinaigrette and S/P to taste. Serve at room temp.