Petitchef

Toasted Corn, Cherry Tomato and Edamame Salad

It is a perfect salad for a summer day!
Starter
6 servings
10 min
9 min
Very Easy

Ingredients

6

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.


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