Edamame and Corn Salad

Aga Khan Health Board USA
04 April 2018

Cuisine

Diet Type:Main course
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  • Edamame and corn salad
    Edamame and corn salad Salim Nensi
  • Edamame and corn salad
    Edamame and corn salad Salim Nensi
  • Edamame and corn salad
    Edamame and corn salad Salim Nensi
  • Edamame and corn salad
    Edamame and corn salad Salim Nensi
  • Edamame and corn salad
    Edamame and corn salad Salim Nensi
  • Edamame and corn salad
    Edamame and corn salad Salim Nensi
  • Edamame and corn salad
    Edamame and corn salad Salim Nensi
  • Edamame and corn salad
    Edamame and corn salad Salim Nensi
  • Edamame and corn salad
    Edamame and corn salad Salim Nensi
  • Edamame and corn salad
    Edamame and corn salad Salim Nensi

Healthy Hints

Edamame are an excellent plant-based source of protein, so rest assured and add this recipe to your weekly repertoire of meatless Monday meals! If you want to turn this salad into a full fledged lunch or dinner, pair with some healthy carbs like sweet potatoes, or turn the salad into a wrap using whole wheat pita bread. 
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Ingredients

  • 15 mins
    Preparation
    10 mins
    Cooking Time
    Serves
    4
    Easy

Ingredients

210 g  (1½ cups) edamame beans

130 g (3/4 cup) corn, fresh or frozen

24 cherry tomatoes (halved)

2 avocados, peeled and cubed

16 leaves romaine lettuce

4 tbsp lime juice

¼ tsp salt

¼ tsp ground black pepper

2 tsp extra virgin olive oil

4 g fresh coriander

What does this chart mean?

Serving Weight 223 g
  • Calories214kcal
  • Protein7.3g
  • Fat14.6g
  • Saturated fat2.1g
  • Trans fat0.0g
  • Cholesterol0.0mg
  • Carbohydrate18.7g
  • Sugars (Total)4.8g
  • Fibre8.4g
  • Sodium118.00mg
  • Salt0.3g
  • Iron1.7mg
  • Vitamin A43.8RAE
  • Vitamin C25.0mg
  • Vitamin D0.0mcg
  • Vitamin B120.0mcg
  • Potassium768.1mg

Directions

  1. In a deep saucepan, boil some water over a high heat. Add the edamame and sweetcorn. Return to a boil and cook for three minutes. If using tinned sweetcorn, the corn does not need to be cooked any further.
  2. Once the edamame and sweetcorn are cooked, drain, and place in a bowl of ice water to cool to prevent over cooking. Once sufficiently cooled, drain again and place the edamame and sweetcorn into a large bowl. 
  3. Add the halved cherry tomatoes and avocado.
  4. Chop half of the lettuce leaves and add to the bowl.
  5. To make the dressing, add the lime juice, salt and pepper to a small bowl. Add the oil and whisk well. Pour the dressing over the salad and toss together.
  6. Arrange the remaining 8 leaves of lettuce on a serving plate. Spoon the salad over the lettuce and garnish with the coriander and serve.
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