Crisp Summer Salad
I started with leftover corn on the cob and created a dish bursting with color, crispness, and flavor. Perfect for summer!
Servings Prep Time
6(2/3-cup) servings 10minutes
Servings Prep Time
6(2/3-cup) servings 10minutes
Ingredients
  • 1 1/2cups fresh or frozen corn
  • 1cup chopped tomatoes
  • 1cup chopped peeled cucumber
  • 1/3cup shelled edamamecooked according to directions and drained
  • 1/2cup chopped red onion
  • 1/3cup chopped avocado
  • 2tablespoons lime juice
  • 1tablespoon olive oil
  • salt and pepper to taste
Instructions
  1. In bowl, combine corn, tomatoes, cucumber, edamame, red onion, and avocado.
  2. In small bowl, whisk together lime juice and oil. Toss with corn mixture and season to taste.
Recipe Notes

Nutritional information per serving Calories 92 | Calories from fat 42% | Fat 4 g Saturated Fat 1 g | Cholesterol 0 mg | Sodium 9 mg Carbohydrate 12 g | Dietary Fiber 3 g | Sugars 3 g | Protein 3 g Diabetic Exchanges 1/2 starch | 1 vegetable | 1/2 fat