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
1 3/4 cups
edamame beans, shelled
fresh corn cut from the cob, uncooked
red onion, finely chopped
red pepper, finely chopped
small plum or other meaty tomato, chopped
of a lime, juiced (or to taste)
small basil leaves, chopped
small mint leaves, chopped
salt and pepper to taste
In This Recipe
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.