Make a delicious Edamame, Corn and Tomato Salad

Edamame Graphic WEB


  • 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)
  • 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.
Makes 4, 1-cup servings.
Amount per serving: 270 Kcals | 29g Carbs | 14 g Fat | 12g Protein | 100% Vitamin A