Edamame Corn Relish
1 16-ounce bag frozen sweet corn
1 16-ounce bag frozen,
1/4 red onion, diced
2 Roma tomatoes, diced
1 medium cucumber, peeled and diced
2 teaspoons garlic, minced
Salt and pepper, to taste
1. Preheat oven to 400 F.
2. On a baking sheet, add sweet corn and edamame, place in oven for 10-12 minutes or until corn starts to brown. Remove from oven, cool.
3. In a large mixing bowl, add edamame, corn, red onion, tomatoes, cucumber and garlic, mix well. In a small mixing bowl, add red wine vinegar, vegetable oil, salt and pepper, mix together.
4. Add to corn mixture, toss to mix. Set aside.
In a large bowl, add lettuce, toss to mix. Add dressing, toss to mix. Evenly divide on plates. Top with edamame corn relish evenly divided among plates. Serve immediately.
Nutritional information: 8 servings; 133 calories; 14g fat (2.1g saturated); 0 mg cholesterol; 5 mg sodium; 5.2g carbohydrate; 1g fiber; 1.2g protein.