Source Savoring the Thyme blog
Taste: 5 (out of 5)
Difficulty: 1 (out of 5)
Ingredients
- 1 cup shelled edamame, fresh or frozen, cooked and cooled (255 cal)
- 1 cup corn, either fresh or frozen, thawed (155 cal)
- 2 tomatoes or kumato (variety of tomato), chopped (40 cal)
- 1 scallion (green onion), chopped
- 2 tbsp parsley or any of your favorite herb, minced
- 1 tsp olive oil or vegetable (40 cal)
- 1 tbsp rice wine or red wine vinegar (10 cal)
- salt and pepper to taste
Total: 2 servings, 500 cal, 250 cal / serving
Instructions
1. Cook or thaw the edamame if necessary. Drain and let cool.
2. Combine all ingredients in a bowl with gentle mixing.
Afterthoughts
- This is a perfect recipe for someone who loves edamame and corn, like I do. The salad is ready in no time, it is very substantial, can be a meal in itself, it’s delicious, and yet healthy. And it has all the colors of the traffic light ;-). What else can you ask from a dish.
- Last month I saw a link to the Secret Recipe Club on several blogs I follow. The club is hosted by Amanda, who had this brilliant idea of assigning each one of the participants a blog, from which you are free to choose any recipe to make. For May I was assigned Savoring the Thyme blog, which has a lot of wonderful recipes and beautiful photos. It was difficult to choose, but this month I decided to make salads every day to compensate for all the last month's whipping cream, and I love edamame and corn, so this salad was just perfect. Thanks to Amanda for the wonderful event, and to Jennifer from Savoring the Thyme for the inspiration!
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