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
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Ingredients
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1/2 cup
edamame beans, shelled
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1 cup
fresh corn cut from the cob, uncooked
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1/2 cup
red onion, finely chopped
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1/2
red pepper, finely chopped
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1
small plum or other meaty tomato, chopped
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3/4
of a lime, juiced (or to taste)
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5-6
small basil leaves, chopped
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5-6
small mint leaves, chopped
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salt and pepper to taste
Directions
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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.
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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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