toasted-corn-with-cherry-tomato-and-edamame-salad A recipe from pageturnercookbooks.com with 365 ecookbooks

Ingredients

• 1 cup frozen shelled edamame
• 5 Tbs. extra-virgin olive oil
• 2-1/4 cups fresh corn kernels (from about 3 medium ears)
• 2 Tbs. plain low-fat yogurt
• 2 Tbs. fresh lemon juice
• 1 tsp. clover honey
• 1/2 tsp. minced garlic
• Kosher salt
• Freshly ground black pepper
• 1 heaping cup quartered cherry tomatoes (about 15)
• 1/4 cup very thinly sliced fresh mint