Refreshing Edamame and Corn Salad with Lime

By TheWimpyVegetarian
September 27, 2010
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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
  1. 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.
  2. 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.

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