This little side dish nods to the end of summer. Incorporating the kaleidoscope of colors that remain in the garden, the salad is both simple to prepare and pretty on the plate.
The recipe was inspired by a trip to Whole Foods and the lovely prepared foods that called my name from behind the glass counter. The salad is very flexible and can accommodate the addition of fresh corn, black beans, cilantro, cumin, etc.
Here is the printable recipe.
Edamame-Tomato Salad with Lime-Balsamic Dressing
1 (10 oz.) frozen bag of shelled edamame, cooked according to package directions (about 2 cups)
1/2 cup (approx.) yellow cherry tomatoes, halved
1/2 cup grape tomatoes, halved
1/2 cup finely diced red onion
2 leaves fresh basil, cut away from center stem and chopped
Juice of 1/2 lime (about 2 teaspoons)
1/4 teaspoon kosher salt
1 teaspoon balsamic vinegar
Salt and freshly ground black pepper to taste
In a medium bowl, combine first five ingredients. Whisk together the lime juice, salt, and balsamic vinegar. Pour lime-balsamic dressing over edamame mixture. Season with additional salt and black pepper, if desired.