That's why I've been making this tomato, corn and edamame salad a lot lately, because it's like summer in a bowl and I need to savour every bite of summer while I still can! I rarely make the same recipe twice in a month because I have so many recipes I'm always dying to try, but I can't even count the number of times I've eaten this in the last month, which says a lot about how delicious it is!
It also says a bit about how lazy I am, because this is probably one of the easiest salads to throw together. All you have to do is cook the corn (make sure it's fresh!), and toss it with some sliced cherry or grape tomatoes and cooked edamame. The frozen edamame that I buy comes in little bags that you just have to throw into the microwave for a couple minutes to steam, and then they're done! Then I whip together a super simple vinaigrette of lime juice and olive oil, and season with salt and pepper. That's it!
I love the way the fresh, sweet flavours of the corn and tomato really shine through in this salad. The simple dressing brings forth the flavours rather than hiding them, and the addition of edamame makes this a complete (though light) meal for me. Edamame (soybeans) is as complete a protein as meat, and contains a lot of amino acids, folate, potassium, and other nutrients. The only problem with edamame is that it can be hard to find in a grocery store (at least according to my experience). Surprisingly, the only big store I've been able to find it in (in my area) is Walmart, but it should also be available in most health food stores. If you can't find it, or if you simply don't like it, I've also made this salad with frozen lima beans instead and it tastes great that way too. Though I usually eat this as a light meal in itself, many people would probably prefer it as a side dish, which is where I've classified it in the recipe index.
Later this week I'll share a recipe for my other favourite summer salad, so stay tuned!
Easy Tomato, Corn and Edamame Salad
Serves about 2-3 as a main course, or 4-6 as a side dish
2 cobs of corn
1 pint grape or cherry tomatoes, halved
8 oz frozen shelled edamame
1 tablespoon fresh lime juice (about half a lime) -- or replace with white wine vinegar
1 tablespoon olive oil
Salt and pepper
Husk the corn then cook them in a large pot of boiling water about 5-6 minutes. Let cool, then slice off the corn kernels with a large knife, holding the cob upright over a bowl.
Cook the edamame according to package directions and let cool.
Mix all ingredients together in a large bowl. Whisk together the lime juice and olive oil and toss with salad. Add salt and pepper to taste.