Edamame Corn Salad

Edamame Corn Salad (Serves 2)

  • 1 cup frozen edamame, thawed
  • 1 cup frozen corn, thawed
  • 1 cup cherry tomatoes, halved
  • 1 small red pepper, diced
  • 1/2 small red onion, diced
  • 1 bunch parsley, chopped
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons ketchup
  • 1 teaspoon Dijon mustard

In a large bowl, combine edamame, corn, tomatoes, pepper, onion and parsley.

In a small bowl, whisk together balsamic, rice vinegar, ketchup and mustard. Pour the mixture over the salad and toss.

Let rest 20 minutes for flavors to blend. Toss again and enjoy.

*Adapted from Dr. Joel Fuhrman's Book, Eat For Life.