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.