EDAMAME AND CORN SALAD
1 cup cooked and shelled edamame
1 cup frozen sweet corn, thawed
2 medium tomatoes, diced
4 green onions, sliced
1 to 2 cloves garlic, minced
1 Tbsp. coarsely chopped fresh cilantro
2 Tbsp. freshly squeezed lime juice
2 Tbsp. olive oil
Mix all ingredients in medium bowl. Cover and refrigerate for at least one hour for flavors to blend.
Makes about 4 cups
Source: Washington State University-Cooperative Extension Service
1 cup cooked and shelled edamame
1 cup frozen sweet corn, thawed
2 medium tomatoes, diced
4 green onions, sliced
1 to 2 cloves garlic, minced
1 Tbsp. coarsely chopped fresh cilantro
2 Tbsp. freshly squeezed lime juice
2 Tbsp. olive oil
Mix all ingredients in medium bowl. Cover and refrigerate for at least one hour for flavors to blend.
Makes about 4 cups
Source: Washington State University-Cooperative Extension Service
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