Edamame, Tomato, Corn Salad with Lemony Dressing

Vegan, gluten-free

Serves about 5-6 as a side


1 1/2 cups shelled edamame

1 cup cherry tomatoes

1 cup corn

1/4 cup red onion (or green onion)

1/3 cup fresh cilantro (or parsley, basil)

Juice of 1 lemon (or lime)

Salt to taste


Quarter tomatoes, and finely dice onion. Roughly chop cilantro, stems removed.

In a bowl, combine all ingredients and squeeze fresh lemon juice over top.

Toss to combine and salt to taste.

Can serve immediately, or refrigerate first to let flavors develop.

Variations: (Have fun!)

Add a splash of red wine vinegar for extra tang - I love this!

Top with some creamy avocado chunks before serving

Garlic lovers - add a clove of finely minced garlic

My husband likes to add some sweetness to his (touch of sugar)

From thegardengrazer.com