Corn and Edamame Salad with Buttermilk Dressing

Serves: 6 to 8

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These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Packed with protein and fiber, this colorful salad with a tangy dressing is perfect for picnics.

Ingredients

Preparation

In a small bowl, whisk together buttermilk, yogurt or sour cream, lemon juice, sugar and salt and pepper. Stir in basil.

In a large bowl, combine corn, edamame, red bell peppers, radishes and onions. Fold in desired amount of buttermilk dressing. Refrigerate for at least 30 minutes and serve chilled.

Notes

Cook whole ears of corn using your favorite method (roasting, grilling, steaming or boiling). Remove the husk and silk after cooking. Using a knife, carefully remove the kernels from the cob.

Each serving: 70 cal, 1.5g fat (0g sat), 0mg chol, 180mg sodium, 11g carb, 2g fiber, 5g sugars, 4g protein

Recipe by Jackie Freeman, PCC Chef

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More about: corn, edamame

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