Corn Edamame Salad with Balsamic Vinaigrette



cornsal1I couldn’t bring myself to use canned corn in this recipe. I try to avoid processed food as much as possible. Instead, I cut the kernels from two ears of corn and cooked them before I started to prepare the salad. Just add one cup of milk, one stick of salted butter and 1/4 cup of sugar to a pot of boiling water, and cook the corn for 8-10 minutes. This recipe is a keeper — use it anytime that you want to serve up corn as a side. Add the cooled corn to some cooked edamame, a pint of grape tomatoes and some basil and then toss with the vinaigrette before serving. This healthy, tasty salad is kind of like a succotash with the green soybeans taking the place of the traditional lima beans. Fabulous!!



  • 1 can corn, drained (or 2 cups fresh corn, cooked)
  • 1 10 oz frozen bag edamame in pods, about 1 cup shelled, cooked according to package
  • 1 cup grape tomatoes, sliced in half, about half pint
  • 3 tbsp basil, chiffonade
  • ¼ cup olive oil
  • 2 tbsp balsamic vinegar
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tsp lime juice


  1. Combine corn, edamame, tomatoes, and basil in a bowl.
  2. Combine olive oil, balsamic vinegar, salt, pepper, and lime juice in small bowl and mix well.
  3. Pour balsamic mixture over corn mixture and mix until everything is incorporated.

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