In the summer is there anything better than some fresh summer corn? Its so delicious! On the weekend we were at my parents for a BBQ and my mom ended up with lots of left-over cobs, so I offered to take them home obviously!
I made this gluten free, vegan recipe of a fresh summer corn salad with some of my favorite ingredients. This salad took me about 15 minutes to make, which is really nothing for a salad that will last my husband and I a couple of days.
Quinoa Corn Edamame Salad
2 cups frozen edamame
4 cobs of corn (I used a sharp knife and cut off all the kernels and then loosely separated them with my fingers)
1 cup cooked, cooled quinoa (leftover is great)
1 cup cherry tomatoes halfed
1 can black beans (I used low sodium from presidents choice – make sure you rinse these well before adding them in)
1½ Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
1 Tbsp freshly squeezed lime juice
¼ tsp salt
¼ tsp chili powder
¼ tsp dried thyme
⅛ tsp freshly ground black pepper
dash of cayenne
Briefly boil the edamame or microwave according to the package. Drain very well and cool completely. In a large bowl, combine the edamame, corn, quinoa, tomatoes, black beans.
In a small bowl, whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified. Drizzle mixture over salad mixture and toss to coat. Cover and chill for at least two hours.
My mom also had some leftover prime rib so we heated that up quickly on the BBQ and served the salad on the side! It was a refreshing and delicious salad! Plus, you can make this ahead and bring to a BBQ or you can save for a couple day and eat it later – win win!!
Hope you enjoy 🙂