Sunday, September 12, 2010

Edamame, Corn and Tomato

Super yummy and super fast:

Frozen shelled edamame and frozen corn, just over 2 cups total with more edamame than corn.

Boil 2-3 minutes and shock in ice water. Drain and combine with some halved cherry or grape tomatoes.

Add diced avocado and chopped fresh cilantro and toss with mustard sauce: 2 parts whole grain mustard, 1 part oil and a little salt and pepper.

Serve with leafy greens like romaine, spinach or chard.

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