In adapting this recipe, I more or less halved it. However, it seemed a bit bland, so then I increased some of the seasonings. It definitely needed a lot of salt and pepper before it felt like a coherent salad. But eventually, after it was seasoned and had sat in the fridge for a few hours, it was delicious. In retrospect, I should have cut the tomatoes smaller, or tried harder to find the cherry tomatoes that the original recipe called for.
Edamame Corn Tomato Salad
1/4 red onion, diced
1 tsp olive oil
1 clove garlic, minced
1 c edamame
1 c corn kernels
1/2-1 c tomatoes, cut into wedges (smaller pieces would have been better)
1-2 TB fresh basil, chopped
2 tsp balsamic vinegar
1/2-1 tsp lime juice
salt and pepper to taste
Instructions1. In a skillet heat olive oil. Saute onion until it begins to brown. Add garlic, cook for about a minute.
2. Add edamame and corn, cook for about 5 minutes.
3. Remove from heat, add tomatoes and basil. Stir well.
4. Add salt balsamic vinegar, lime juice, and salt and pepper. Chill before serving. Serves 4.