Fresh Corn and Edamame Salad
Blue Tortilla Chips
Ingredients
- 2 (12-oz) pkg frozen shelled edamame
- ⅓ cup white wine vinegar
- ⅓ cup olive oil
- 1 Tbsp Dijon mustard
- 1 tsp honey
- 8 ears corn, husks and silks removed
- 1 pint multicolored cherry tomatoes, halved
- 2 avocados, pitted and chopped
- 1 seedless cucumber, chopped
- 1 (1-oz) pkg fresh basil, chopped
- 1 shallot, minced
- 1 cup crumbled cojita cheese
Instructions
- Cook edamame according to package directions; set aside to cool.
- Whisk together vinegar, oil, mustard and honey in a large bowl.
- Cut corn kernels from cob; add to vinegar mixture along with tomatoes, avocados, cucumber, basil and shallot.
- Stir in edamame.
- Cover and chill up to 30 minutes, stirring occasionally.
- Sprinkle with cheese.
Side Dish Ingredients
- 1 (8-oz) bag blue tortilla chips
Side Dish Instructions
- Serve tortilla chips with salad.
Vegetarian Meal Plan
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