Edamame and Corn Salad
Food From the Field Series, Washington State Univ.
1 C cooked and shelled edamame
1 C frozen sweet corn, thawed
2 medium tomatoes, diced
4 C green onions, sliced
1-2 cloves garlic, minced
1 Tbsp coarsely chopped fresh cilantro(or basil or parsley)
2 Tbsp fresh squeezed lime juice
2 Tbsp olive oil
Mix all ingredients in medium bowl. Cover and refrigerate at least one hour for flavors to blend. Makes about 4 cups.