Corn, Edamame, and Pepper Salad

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Corn, Edamame, and Pepper Salad

 

4 large ears corn

1 cup cooked edamame, shelled

1 red bell pepper, cut into thin strips

1 yellow bell pepper, cut into thin strips

1 small red onion, thinly sliced

salt and pepper

4 large leaves Boston or other butter lettuce

 

Vinaigrette

3 tablespoons fresh lime juice

2 tablespoons extra-virgin olive oil

1 tablespoon minced cilantro

1 teaspoon salt

1/2 teaspoon black pepper

 

Cut the corn kernels from the cobs. In a large bowl, combine the corn, edamame,

bell peppers, and red onion. Cover and chill for at least an hour. Prepare the

vinaigrette by combining the lime juice, olive oil, cilantro, salt, and pepper.

Set aside. Once the salad is chilled, add the dressing and mix well. Taste and

adjust the seasoning with salt and pepper. To serve, separate the lettuce leaves

and place on a platter or individual plates. Top with the salad.

Serves 4

 

 

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