Edamame, Corn & Tomato Salad

Name: Edamame, Corn & Tomato Salad
Yield: Makes 4 Servings
Ingredients: Romaine (cos) lettuce, 8 dark outer leaves; Fresh cilantro (fresh coriander), 2 tablespoons chopped; Salt and freshly ground pepper; Fresh lime juice, 2 tablespoons; Canola oil, 1 tablespoon; Frozen shelled edamame, 1½ cups (9 oz/280 g); Fresh corn kernels, from 2 ears, or frozen corn kernels, ¾ cup (5 oz/155 g); Hass avocado, 1 large, halved, pitted, peeled, and cubed; Cherry tomatoes, 12, halved

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Fresh corn kernels, from 2 ears, or frozen corn kernels, ¾ cup (5 oz/

Dinner
Gluten-free
Vegan

Method

Cook the corn and edamame

Have ready a bowl of ice water. Bring a saucepan of water to a boil, add the corn and edamame, and cook for 3 minutes. Using a slotted spoon, transfer the corn and edamame to the bowl of ice water. Drain, place in a large bowl, and add the tomatoes and avocado.
Assemble the salad

In a small bowl, wh