We spent Friday through Monday in DC for a wedding and when we returned home last night all we wanted was clean home cooked food, veggies, to detox, and more veggies, so we whipped up broccoli, corn, edamame, chickpeas, bok choy, beets and various salads for the week – no joke!
This salad is very versatile, you can eat it on its own, as a side, in pasta or as a salsa atop grilled fish. I whipped it up while a new flavor of granola we’re currently sampling was baking in the oven.
This salad is light, easy and filling. Hope you enjoy!
Summer Corn & Edamame Salad
- 1/2 bag of organic frozen sweet corn
- 1/2 bag of organic frozen edamame
- Large handful of wild arugula
- 1/2 jalapeno pepper, minced
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 2 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- 1/2 of a lemon or lime
- Pinch of sea salt
- Heat the olive oil in a medium saucepan over medium-high heat. After about 30 seconds add the onion and stir, letting the onion cook for a few minutes. Once the onion begins to turn translucent in color add the garlic and jalapeno. I like to include the seeds of the pepper for more spice, but if you don’t like moderate heat then discard the seeds.
- Mix everything for a few minutes, turn the heat down to low and add the corn and edamame. Stir and let the flavors cook together for 5 minutes or so.
- Transfer the salad to a bowl and add the arugula, apple cider vinegar, juice of whichever citrus you prefer and a sprinkle of sea salt.
This salad is fantastic cool as well as warm. Avocado and/or diced tomatoes are tasty to add to the salad after it has been cooked. The salad will keep for a couple of days in the refrigerator.