Author Notes
This recipe evolved from a few different recipes and is now a regular Summer salad in our house. It's an excellent side with shrimp, tuna, salmon or chicken. I made it tonight and before I could take a picture, it was half gone! Love it , because it is fast and easy to put together and it's jammed packed with flavor in every bite. —Brunella
Ingredients
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12 ounces
Frozen Shelled Edamame
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16 ounces
Frozen Cut Corn
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1 pint
Grape Tomatoes
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1/4 cup
Red Onion
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2 tablespoons
Canola Oil
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3 tablespoons
Cider Vinegar
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1 tablespoon
Honey
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1/2 teaspoon
Dijon Mustard
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1/4 teaspoon
Crushed Black Pepper
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1 teaspoon
Kosher Salt
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1/3 cup
Crumbled Blue Cheese or Gorgonzola
Directions
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Cook edamame and corn according to package directions. Drain and put in a bowl. Bring to room temperature before adding other ingredients.
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Slice grape tomatoes in half or in fourths depending on size. Add to other ingredients.
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Chop red onion and add to salad.
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Combine oil, cider vinegar, honey, dijon mustard, salt and pepper in a jar and shake until well combined. Add desired amount of dressing and crumbled cheese and stir.
It can be made a few hours ahead and refrigerated.
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