RECIPE
11 INGREDIENTS5 STEPS2HR 20MIN

Edamame Summer Salad

4.5
2 Ratings
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Pip & Ebby
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A super simple summer salad with the sweet crunch of corn, juicy tomatoes, and the protein-punch of edamame.

2HR 20MIN

Total Cooking Time

11

Ingredients
Pip & Ebby
Making food does not have to be daunting or difficult. I'm here to help you make delicious eats and have fun in the process!
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
3 Tbsp
Red Wine Vinegar
1/3 cup
2
Limes , juiced
2 cloves
Garlic , finely chopped
2 cups
Shelled Edamame
2 cups
Cherry Tomatoes , halved
1 bunch
Scallions , thinly sliced
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Directions

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Step 1
In a large bowl, combine the Red Wine Vinegar (3 Tbsp) , Olive Oil (2 Tbsp) , Fresh Cilantro (1/3 cup) , Limes (2) , Granulated Sugar (1 tsp) , Coarse Salt (1 tsp) and Garlic (2 cloves) . Set aside.
Step 2
Bring a large saucepan of lightly salted water to a boil. Add the Shelled Edamame (2 cups) and boil for 3 minutes.
Step 3
Add Frozen Corn (2 cups) to the boiling water and continue cooking for 1 minute.
Step 4
Drain well and pour into the bowl with the dressing. Gently mix in the Cherry Tomatoes (2 cups) and Scallions (1 bunch) .
Step 5
Cover and refrigerate for 2 hours before serving. Enjoy!

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