Samantha Nicole Summer should be easy and breezy! It should invite you to take a load off and relax! That’s the feeling enchanting every bite of this Summer-in-a-Bowl Salad! This simple summer salad is filled with sweet corn, bright and juicy tomatoes, protein-packed edamame, and then dressed in an effortless dressing that has the honey-sweetness of the season mixed right in. Summer-in-a-Bowl Salad is how summer should be; very little effort for a delicious and refreshing end result!
Ingredients
For the salad:
- 4 ears fresh corn
- 2 pints grape tomatoes, can substitute cherry tomatoes (or a mix of both), halved
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 1/2 cups frozen shelled edamame, thawed
- 1/2 cup red onion, finely chopped
- 1/3 cup fresh mint leaves, torn
- 1/3 cup fresh basil leaves, torn
For the dressing:
- 1/4 cup olive oil
- 1/4 cup cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
Step 1 –Remove the husks from the corn.
Step 2 –Scrub the corn with a stiff brush to remove the silks and rinse.
Step 3 –Cut the kernels from the cobs and place them in a serving bowl.
Step 4 –Add the tomatoes, the chickpeas, the edamame, and the red onion to the bowl with the corn and toss to combine.
Step 5 –In a screw-top jar, combine the oil, the vinegar, the honey, the salt, and the black pepper.
Step 6 –Cover the jar and shake it well.
Step 7 –Pour the dressing over the salad and toss to combine.
Step 8 –Top the salad with the mint and the basil.
Step 9 –Serve.
