Name: Crisp Summer Salad
Total time: 10 min
Yield: 6 (2/3-cup) servings
Ingredients: 1 1/2 cups fresh or frozen corn; 1 cup chopped tomatoes; 1 cup chopped peeled cucumber; 1/3 cup shelled edamame (cooked according to directions and drained); 1/2 cup chopped red onion; 1/3 cup chopped avocado; 2 tablespoons lime juice; 1 tablespoon olive oil; salt and pepper to taste

Crisp Summer Salad

I started with leftover corn on the cob and created a dish bursting with color, crispness, and flavor. Perfect for summer!

Prep Time 10 minutes

Servings 6 (2/3-cup) servings

Ingredients

1 1/2 cups fresh or frozen corn
1 cup chopped tomatoes
1 cup chopped peeled cucumber
1/3 cup shelled edamame cooked according to directions and drained
1/2 cup chopped red onion
1/3 cup chopped avocado
2 tablespoons lime juice
1 tablespoon olive oil
salt and pepper to taste

Prep Time 10 minutes

Servings 6 (2/3-cup) servings

Ingredients

1 1/2 cups fresh or frozen corn
1 cup chopped tomatoes
1 cup chopped peeled cucumber
1/3 cup shelled edamame cooked according to directions and drained
1/2 cup chopped red onion
1/3 cup chopped avocado
2 tablespoons lime juice
1 tablespoon olive oil
salt and pepper to taste

Instructions

In bowl, combine corn, tomatoes, cucumber, edamame, red onion, and avocado.
In small bowl, whisk together lime juice and oil. Toss with corn mixture and season to taste.