Imagine the sweetness of corn, the crunch of edamame and the burst of juicy grape tomatoes, all brought together by a tangy dressing and a sprinkling of fresh basil. This salad is a symphony of textures and flavours that will make your taste buds sing. It’s a dish as colourful and vibrant as a summer’s day.
Ingredients:
- 1/4 cup olive oil
- 2 tbsp. balsamic vinegar
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. lime juice
- 1 can corn (drained)
- 10 oz. 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
Method of preparation:
In a large bowl, whisk together the olive oil, balsamic vinegar, salt, pepper and lime juice to make the dressing.
Add the drained corn, cooked edamame and halved grape tomatoes to the bowl. Toss until the ingredients are well coated with the dressing.
Sprinkle the basil chiffonade over the salad and give it a final toss to distribute the basil throughout the salad.
You can serve this salad straight away, or cover and chill in the fridge for about an hour to allow the flavours to meld.
