Toasted corn, cherry tomato and edamame salad
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It is a perfect salad for a summer day!
Ingredients
6
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Preparation
Preparation10 min
Cook time9 min
- Cook the edamame according to the package instructions.
- Drain and set aside to cool completely.
- Heat oil in a large skillet over medium heat.
- Add corn and cook, stirring occasionally, until the kernels are golden brown in patches about 9 minutes.
- Transfer to a bowl to cool.
- Whisk the yogurt, the lemon juice, the honey, the garlic and the salt in a small bowl until well blended.
- Combine the cooled edamame, the corn, the tomatoes, and the herbs. Gently toss.
Add the vinaigrette and salt and pepper to taste.
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