recipe via Lisa Sabin; image via The Nibble
I have made this a couple times and it is light and healthy. Yes, you are using frozen edamame, but the fresh corn makes all the difference. – Jessica
1 bag (16 0unces) frozen shelled edamame (soy beans)
3 ears of corn, roasted
1/4 cup diced red onions
1/4 cup chopped red pepper
1 1/4 tbsp finely grated ginger root
2 tbsp finely chopped cilantro
1 tbsp light mayonaise
1 tbsp lemon
1. Drizzle olive oil onto ears of corn, sprinkle with sea salt and freshly ground pepper. Roast corn at 350 degrees for about 40 minutes. Turn frequently.
2. Toss edamame, peppers, onions, cilantro in bowl. Whisk lemon and light mayo in a cup, toss into the salad. Set aside.
3. Remove corn from oven, let cool for a few minutes. Carefully cut corn kernels off the cob. Toss corn into the bown with the other ingredients. Chill in the refrigerator.
4. Serve cold or at room temperature.