#798: Corn Salad

The recipe below makes a HUGE bowl of this corn salad.  The recipe says it serves 14.  I halved everything except the edamame and this made about 6 heaping cups.  This was delicious.  It would be fabulous in the middle of summer when all the veggies were straight from the garden or farmer's market.  I will definitely make this again.  Yum!!

2 pounds sweet corn (I used 16 oz frozen corn)

1 large red bell pepper (I used 2)

1 (10 ounce) package cherry or other small tomatoes

1/2 large red onion

1 pound package edamame beans, shelled

1 (10 ounces) package tofu (optional) (I omitted)

Dressing Ingredients:
4 teaspoons ground black pepper
1 teaspoon salt
4 teaspoons garlic powder
4 tablespoons olive oil
1/2 cup balsamic vinegar
1 small bunch fresh basil (about 1-2 cups)

Directions:

Start your corn on the stove, and gather all your ingredients.

Chop the bell pepper, tomatoes, onion and tofu into bite size pieces.  Place into a large bowl.  Add edamame.  When the corn is done cooking, add it to the bowl of veggies.  Toss well.

 

Make your dressing by adding all dressing ingredients to a bowl and mixing well.  It’s best to add the dressing once you have served the salad. If you add the dressing to the entire salad, the leftovers won’t keep as long in the fridge.

My version made 6 servings (1 heaping cup each) at 4.5 ww+ pts a piece.