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    Make a delicious Edamame, Corn and Tomato Salad

    Make a delicious Edamame, Corn and Tomato Salad

    Edamame Graphic WEB

    ​INGREDIENTS
    • 2 cups fresh/frozen corn kernels
    • 1 1/2 cups frozen shelled edamame
    • 12 cherry tomatoes, halved (more if desired)
    • 1 large avacado, pitted, pealed, cubed
    • 2 tbsp lime juice 
    • 1 tsp salt
    • 1/8 tsp pepper
    • 1 tbsp Canola oil
    • Romaine lettuce
    • Fresh Cilantro (to taste)
    DIRECTIONS
    • Bring a sauce pan of water to boil and add corn and edamame. Cook 3 minutes. Pour into a strainer and rinse thoroughly with cold water. Place in a large bowl and add tomatoes and avacado.
    • Assemble the salad, in a small bowl mix lime juice and 1 teaspoon salt and 1.8 teaspoon pepper and slowly whisk in oil. Pour dressing over salad, gently stir.
    • Serve over a bed of romaine lettuce or baby spinach. Garnish with Cilantro.
    NUTRITION FACTS
    Makes 4, 1-cup servings.
    Amount per serving: 270 Kcals | 29g Carbs | 14 g Fat | 12g Protein | 100% Vitamin A