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Ingredients
4 ears sweet corn
2 cups fresh or frozen shell beans, shelled (limas, favas, purple hull or soy beans)
3 medium tomatoes, skinned, seeded, and roughly chopped
½ cup basil, coarsely chopped
3 tablespoons lime juice
4 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste
Nutritional analysis per serving (6 servings)
20 grams carbs; 180 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 4 grams fiber; 432 milligrams sodium; 5 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to boil, and blanch corn for two minutes. Remove, and reserve. Boil beans in same water until just soft, about 13 to 18 minutes. Strain beans, run them under cold water for a minute and reserve.
- Step 2
Cut corn from cob, and combine with beans, tomatoes and basil in a large bowl. Whisk together lime juice, olive oil, mustard, salt and pepper until emulsified, pour dressing over salad and toss. Toss again before serving.
Private Notes
Comments
Pretty bland; next day I added chopped red onions and feta and it was much better
A wonderful summer salad. I used frozen edamame instead of beans, which I boiled for about 5 minutes and then shelled. Flavors went beautifully together. I think I'll add a little jalapeno when I make this again (tomorrow).