This super easy edamame salad is the perfect side dish, snack or even main course in the summer. My (future) Mother-in-Law shared this recipe with me and I have been making at least once a week all summer!
- Edamame – Fresh bubble packaged in the produce section(approximately 2 cups) or steamed and shelled
- Frozen shoepeg corn (thawed – not cooked) – approximately 1 to 1 1/2 cups
- Israeli couscous – large variety cooked (approximately 1 cooked cup) or orzo if you prefer
- Either toasted sesame oil for flavor or citrus infused oil
Prepare the edamame. Once shelled add to bowl. Next add the corn and the cooked couscous (I used the tri-colored). Drizzle oil and mix to your personal taste. Enjoy =)