Categories: salad

Ingredients

• 3 large ears of corn, shucked or use boiled, diced potatoes if corn is unavailable
• 10 ounces shelled frozen edamame*
• 1/2 cup diced red onion (soaked in ice water for 10 minutes to cut the harsh raw onion flavor, if desired, and drained)
• 1 cup cherry tomatoes, halved
• 1 cup diced feta, queso fresco (traditional) or avocado
• 1/2 jalapeno, diced (optional) or 1/2 sweet bell pepper, diced
• 2 Tablespoons red, white or sherry wine vinegar
• 6 Tablespoons unrefined, cold pressed, extra virgin olive oil
• 1/2 teaspoon sea salt
• freshly ground black pepper to taste
• 1/4 cup black olives, sliced (I use kalalmata) - optional
• 2 Tablespoons finely chopped parsley or cilantro

Directions

1. If the corn is super fresh, cut off the cob and add to a serving bowl. Otherwise to cook the corn: Bring a medium pot of water to a boil and cook the corn for 4 minutes. Pull the corn out with tongs and allow to drain in a colander. Bring the water back up to a boil and add the edamame. Cook edamame for 5 minutes. Drain and rinse under cold water to stop the cooking process.

2. Cut the corn off the cob. And place in a large serving bowl.

3. Add the bowl the edamame, onion, tomatoes, cheese and jalapeno.

4. Add the vinegar, olive oil, salt and pepper and toss gently to combine.

5. Add the olives and parsley and serve.

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