Corn, Feta and Edamame Salad

Wednesday, July 2, 2014

I usually leave work around 5, and if I have no other plans, I'm home by 5:30, and I'm starving. I'll grab any and all snacks in sight, leaving me with little to no appetite to make or eat dinner. The strange thing is, it doesn't matter what time I eat lunch or get home, as soon as I open my front door, I'm ravenous. There's only one way around it, dinner has to be made fast and the ingredients have to be ready (if you think grocery shopping on an empty stomach is bad for you, you should see me). Earlier this week I made this salad with a few salmon filets to have ready for the rest of the week. It was on the table in less than 20 minutes, and barely required any cooking. The stove and oven need a rest in the summer, I think. This is the perfect excuse to give them one.

1 bag frozen edamame 
3 ears fresh corn
Handful of cherry tomatoes cut into quarters
1/4 cup chopped red onion 
Juice of 1/2 lemon
1/2 cup feta cheese crumbles
Chopped parsley 

Bring a quart of water to boil. Remove corn husks and break each ear in half. When water comes to a rolling boil, salt water and boil corn for five minutes.

Remove corn and pour edamame in the same liquid. Boil frozen edamame for about a minute. Drain and toss into a large mixing bowl.  

Shave kernels off each cob and place in the mixing bowl with edamame. Add tomatoes, red onion, feta, lemon juice and parsley. Season to your liking with salt and pepper, and toss everything together. 

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