¾ cup frozen edamame
½ cup frozen corn, cooked and drained
½ shallot, diced
½ red bell pepper, diced
¼ red onion diced
1 Tbsp. rice vinegar
1 Tbsp. extra virgin olive oil
2 Tbsp. fresh lime juice
2 Tbsp. fresh cilantro Himalayan salt and herbal seasoning (to taste)
Preheat oven to 400° F and arrange corn in single layer on baking sheet. Roast for 10 minutes, or until caramelized and beginning to brown but not harden. Remove and let cool.
Meanwhile, bring water to a boil and cook edamame for 5 to 7 minutes. Drain and set aside.
Sauté onion, shallot, and bell pepper in olive oil for 10 minutes or until soft. Add corn and edamame to onion mixture; cook on medium for 5 minutes. Add vinegar and remove from heat. Stir in lime juice, cilantro, salt, and seasoning.
- Use fresh lime juice - the concentrated stuff is a bit too overpowering and sour
- I once ran out of rice vinegar and on a whim used a bit of white balsamic vinegar and white cooking wine. It seemed to do the trick!
- This dish can be enjoyed hot or cold.