Corn, Edamame, and Pepper Salad Recipe

Corn, Edamame, and Pepper Salad - Photo By Antonis Achilleos Created by Monica Bhide, 2006 This Recipe Is: (Serves 4) This recipe uses raw corn kernels, but you may steam or boil them first, if you like. 4 large ears corn 1 cup cooked edamame, shelled 1 red bell pepper, cut into thin strips 1 yellow bell pepper, cut into thin strips 1 small red onion, thinly sliced Salt and pepper 4 large leaves Boston or other butter lettuce VINAIGRETTE 3 tablespoons fresh lime juice 2 tablespoons extra-virgin olive oil 1 tablespoon minced cilantro 1 teaspoon salt 1/2 teaspoon black pepper 1. Cut the corn kernels from the cobs. In a large bowl, combine the corn,  edamame, bell peppers, and red onion. Cover and chill for at least an hour.  2. Prepare the vinaigrette by combining the lime juice, olive oil, cilantro, salt, and  pepper. Set aside.  3. Once the salad is chilled, add the dressing and mix well. Taste and adjust the  seasoning with salt and pepper.  4. To serve, separate the lettuce leaves and place on a platter or individual plates.  Top with the salad.  Nutrients per serving: calories 209, protein 8g, carbohydrates 31g, fiber 6g, fat 8g  (saturated fat 1g), cholesterol 0mg, sodium 621mg  Source:  AARP Posted:  True Health Is True Wealth Related Articles: Eating Salads Can Make You Fat