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This Week's Top Recipes

Summer-in-a-Bowl Salad

No-CookSummerVegetarian

Time: 20 minutes

Yield: 18 servings

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About

Summer should be easy and breezy! It should invite you to take a load off and relax! That's the feeling enchanting every bite of this Summer-in-a-Bowl Salad! This simple summer salad is filled with sweet corn, bright and juicy tomatoes, protein-packed edamame, and then dressed in an effortless dressing that has the honey-sweetness of the season mixed right in. Summer-in-a-Bowl Salad is how summer should be; very little effort for a delicious and refreshing end result!

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Ingredients

  • For the salad:
  • 4 ears fresh corn
  • 2 pints grape tomatoes, can substitute cherry tomatoes (or a mix of both), halved
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 1/2 cups frozen shelled edamame, thawed
  • 1/2 cup red onion, finely chopped
  • 1/3 cup fresh mint leaves, torn
  • 1/3 cup fresh basil leaves, torn
  • For the dressing:
  • 1/4 cup olive oil
  • 1/4 cup cider vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

Step 1 -Remove the husks from the corn.

Step 2 -Scrub the corn with a stiff brush to remove the silks and rinse.

Step 3 -Cut the kernels from the cobs and place them in a serving bowl.

Step 4 -Add the tomatoes, the chickpeas, the edamame, and the red onion to the bowl with the corn and toss to combine.

Step 5 -In a screw-top jar, combine the oil, the vinegar, the honey, the salt, and the black pepper.

Step 6 -Cover the jar and shake it well.

Step 7 -Pour the dressing over the salad and toss to combine.

Step 8 -Top the salad with the mint and the basil.

Step 9 -Serve.

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