Wondering what to do with the left over corn on the cob from the grill, or even perhaps the few extra ears you bought at the Farmer’s Market? Clean Eating magazine offers a simple side recipe that uses this high-fiber, phytonutrient rich and versatile vegetable! The Summer Bean Salad is a high-fiber option and tastes great with a fresh lime juice drizzle and used as a dip. Enjoy!
Summer Bean Salad
by Heather Bainbridge, RD www.cleaneatingmag.com
INGREDIENTS:
- 3 cups frozen edamame
- 2 1/2 cups fresh corn
- 1/3 cup red onion, diced
- 1/2 tsp ground black pepper
INSTRUCTIONS:
- Combine all ingredients in a microwavable dish. Heat on high for 4 to 5 minutes.
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