Crisp Summer Salad
I started with leftover corn on the cob and created a dish bursting with color, crispness, and flavor. Perfect for summer!
Ingredients 1 1/2 cups fresh or frozen corn
1 cup chopped tomatoes
1 cup chopped peeled cucumber
1/3 cup shelled edamame, cooked according to directions and drained
1/2 cup chopped red onion
1/3 cup chopped avocado
2 tablespoons lime juice
1 tablespoon olive oil
Salt and pepper to taste
Instructions In a bowl, combine corn, tomatoes, cucumber, edamame, red onion, and avocado. In a small bowl, whisk together lime juice and oil.Toss with corn mixture and season to taste.
Notes Makes 6 (2/3-cup) servings
Nutritional information per serving: Calories 92; Calories from fat 42%; Fat 4 g; Saturated Fat 1 g; Cholesterol 0 mg; Sodium 9 mg; Carbohydrate 12 g; Dietary Fiber 3 g; Sugars 3 g; Protein 3 gDiabetic Exchanges1/2 starch; 1 vegetable; 1/2 fat
Terrific Tidbit Look for frozen shelled edamame in the frozen vegetables section.