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Author Notes: Every Wednesday I take a class that lasts several hours. We have about 15 minutes for lunch after which we hike on a preserve to do field studies of whatever we studied in the morning. So whatever I "brown bag" that morning needs to be something easy to eat, healthy, and satisfying without feeling heavy. We're "enjoying" a heat wave right now, so this month my favorite is this salad. I originally put it together from things in my fridge, but now I make it with these ingredients on purpose. It's incredibly refreshing and catches envious sidelong glances every week. —TheWimpyVegetarian
Serves 1 3/4 cups
- 1/2 cup edamame beans, shelled
- 1 cup fresh corn cut from the cob, uncooked
- 1/2 cup red onion, finely chopped
- 1/2 red pepper, finely chopped
- 1 small plum or other meaty tomato, chopped
- 3/4 of a lime, juiced (or to taste)
- 5-6 small basil leaves, chopped
- 5-6 small mint leaves, chopped
- salt and pepper to taste
- Toss everything together and put in a container for lunch in the morning. By lunch, all the flavors will have come together beautifully and you've got a fabulous, healthy meal or side dish.
- Note: if you're making it to eat right away, let the mixture sit in a bowl for at least 30 minutes to allow the flavors to mingle.
- This recipe was entered in the contest for Your Best Corn off the Cob
- This recipe was entered in the contest for Your Best Brown Bag Lunch
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Pea guacamole and other offensive foods
Warning: You might be offended.
Burnt Toast: Episode 9
Savor the season.
Bagel and lox, in a salad.
A board to go nuts over.