Southwestern Corn/Edamame Salad |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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I have been trying to add more soy to my diet and came up with this recipe. It is a combination of several different recipes I found on the web. Cooking time includes resting time. Ingredients:
1 (14 1/2 ounce) can corn, drained |
1 (14 1/2 ounce) can white corn, drained |
1 cup shelled edamame, cooked per package directions |
1/2 cup quartered cherry tomatoes |
1/4 cup chopped cilantro |
3 green onions, chopped |
1 -2 tablespoon lemon juice (to taste) or 1 -2 tablespoon lime juice (to taste) |
1/2 cup low-fat mayonnaise or 1/2 cup fat-free mayonnaise |
1 ripe avocado, chopped |
salt and pepper |
Directions:
1. Mix all ingredients except avocado together.
2. Refrigerate salad for at least 2 hours to allow flavors to blend.
3. Salad can be made up to 2 days ahead of time, but I would not add tomatoes until closer to serving so the salad does not become too watery.
4. Add chopped avocado just prior to serving.
5. Garnish with additional cilantro and lime wedges.
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