Make Ahead

Refreshing Edamame and Corn Salad with Lime

September 27, 2010
1 Ratings
  • Serves 1 3/4 cups
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Midge
  • drbabs
  • AntoniaJames
  • TheWimpyVegetarian

6 Reviews

Midge September 28, 2010
Sounds terrific ChezSuzanne. I could easily live on this kind of salad in the summer.
TheWimpyVegetarian September 29, 2010
Thanks so much Midge! And it's soooo easy to make - hope you like it as much as I have!
drbabs September 27, 2010
Looks like something I'd make, too!
TheWimpyVegetarian September 27, 2010
Thanks so much drbabs! It's really good, I gotta admit - especially in really hot weather like we're having right now.
AntoniaJames September 27, 2010
Looks like something I'd make! The lime + basil + mint leaves is one of my favorite combos . . . but since Mr. Hirshfeld introduced me to Chinese celery, I often add chopped celery leaves, too. Great looking lunch! ;o)
TheWimpyVegetarian September 27, 2010
Oooh - yum, I might just add some celery leaves this week! Thanks for the tip! I had thought about celery, but it just didn't feel right - not sure why. But celery leaves sounds perfect.