Quick Lunch Series: Edamame, Corn and Mango Salad


1 corn ear steamed
1 cup chopped mango
2 cup frozen edamame
1/2 cup red onion chopped
1 cup sliced cherry tomato
1 jalapeno
2 tbsp chopped cilantro
1 tbsp olive oil
1-2 tbsp lemon juice
salt and pepper to taste

Cook Edamame as per directions. Dip corn ear in boiling water for 5-6 minutes.

Transfer Edamame to a large bowl. Stir in corn, mango, and rest of ingredients. Drizzle in oil, and lemon juice. Add salt and pepper. Mix well. Serve chilled!

Adapted from Corn, Mango and Edamame Salad from Prevention.com


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