By Amber Pizano
Edamame, corn, and tomato salad
This salad captures some of the best flavors of summer. For outstanding results, use garden fresh, locally-grown tomatoes and corn.
Updated at: Thu, 17 Aug 2023 09:04:01 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
8
Low
Nutrition per serving
Calories167.4 kcal (8%)
Total Fat5.6 g (8%)
Carbs22.7 g (9%)
Sugars6.7 g (7%)
Protein12 g (24%)
Sodium101 mg (5%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4heirloom tomatoes
large, variety, chopped into bite size pieces
2 earscorn on the cob
steamed or boiled, kernels removed from the cob
1 ½ cupsedamame
cooked
2 tablespoonsfresh basil
finely chopped
2 tablespoonsred wine vinegar
or more to taste
2 tablespoonsbalsamic vinegar
sweet, or more to taste
2 tablespoonsnutritional yeast
or more to taste
1 tablespoonno salt seasoning
matozest, or other, blend, adjusted to taste
1 tablespoonmrs dash no salt added seasoning blend
or other, adjusted to taste
Instructions
Step 1
Add all ingredients to a non-reactive (stainless or glass) bowl and stir to combine.
Step 2
Let sit at room temperature for 30 minutes to 1 hour to allow the flavors to develop.
Step 3
Serve alone or over raw or cooked mixed greens.
Step 4
Note: If you have other fresh herbs on hand - like parsley, sage, rosemary or thyme - these will enhance the flavor of the salad.
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