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4
ServingsEasy
By Brigit Binns
Published 2012
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
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