This is a pretty hearty salad. It’s full of protein from the edamame, and packed with flavor from the addition of both basil and mint. The dressing and corn both add a hint of sweetness which rounds out the dish nicely. I love this salad because you can keep it in the refrigerator and it only gets better as all the flavors start to marinate together! It is super colorful and an amazing starter to any summer meal. It also differs a bit from most traditional salads, so you can surprise your guests!
As a vegetarian, I can usually eat around a cup and a half of this and it works as a meal, but for the meat eaters out there, it would go nicely with some chicken or fish! A little tip: if you don’t want to spend a ton of money and time on uncooked packages of edamame, just go to the Whole Foods salad bar and get a box of their fresh edamame!
Toasted Corn and Edamame Tomato Salad
1 cup edamame
5 tbs olive oil
2 1/4 cups corn kernels (about 3 ears)
2 tbs plain low-fat yogurt (I use plain Greek yogurt and it works fine!)
2 tbs lemon juice
1 tsp clover honey
1/2 tsp minced garlic (one small clove)
1 heaping cup of quartered cherry heirloom tomatoes (here, the more multi-colored the better!)
1/4 cup chopped mint
1/4 cup chopped basil
First, make the vinaigrette. In a liquid measuring cup whisk together the honey, garlic, yogurt, and lemon juice, and 1/4 tsp of salt. Add in 4tbs of olive oil, whisking together to create the dressing.
If you purchased uncooked edamame, cook it according to the package directions and let it cool. If you got edamame from the salad bar, put it into a bowl with the chopped tomatoes, and toasted corn. The best way to prepare the basil and mint is to chiffonade them, roll the leaves up and cut across to create little strips, but as long as they are chopped well into small pieces, it’ll be yummy! Either way, after the herbs have been chopped add them to the bowl.
Pour the vinaigrette into the larger bowl and mix it all together!