Toasted corn, cherry tomato and edamame salad

Ingredients

• 250 mL frozen shelled edamame
• 15 mL olive oil
• 2 ear corns; husked and corn kernels stripped from the cob
• 30 mL plain yogurt
• 30 mL fresh lemon juice
• 5 mL honey
• 1/2 teaspoon garlic, minced
• salt to taste
• pepper to taste
• 250 mL cherry tomato, cut in half
• 60 mL fresh mint, thinly chopped
• 60 mL fresh basil, thinly chopped

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Preparation

• 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.