Southwestern Edamame and Corn Salad
Author: Tara Milhem
Serves: 4 servings
- 3 cups cooked and shelled organic edamame
- 1 cup frozen organic sweet corn blanched
- 2 large radishes chopped
- ½ small red onion
- 1 handful cilantro chopped
- 2 limes juiced
- chili powder
- salt and pepper to taste
- Juice of mandarin orange
- Mix olive oil, citrus juices, and seasoning. Set aside.
- In a large mixing bowl, add edamame, corn, onion, radish and cilantro.
- Serve chilled.