Edamame & Corn Salad
My family LOVES Corn Salad. We eat a whole bunch of it during the summertime. It is fresh and has so much flavor. We almost always have it when we grill out and is perfect with grilled chicken or pork. The original recipe calls for Ranch Dressing, which is good, but doesn’t really fit into our Clean Eating plan. I came up with a healthier dressing to make it work for us!
Edamame & Corn Salad
Ingredients
2 cans of whole kernel corn
1 bell pepper, diced
1 cup of tomatoes, diced
1/2 white or purple onion, diced
1 jalapeno pepper, diced (optional)
1 cup of frozen edamame, thawed
Dressing
1/3 cup plain, non-fat, Greek Yogurt, drained
3 tbsp buttermilk
2 tbsp fresh parsley
1/8 tsp garlic powder
1/2 tsp garlic paste
1 tsp vinegar
1/8 tsp dill, to taste
salt and pepper to taste
Instructions
- In a medium bowl, stir together Greek yogurt, parsley, vinegar, garlic powder, garlic paste and dill. Season to taste with salt and pepper.
- Add buttermilk. If mixture is too think, add more buttermilk for desired consistency.
- Refrigerate for at least 2 hours before serving to allow flavors to come together.
- Add dressing to other ingredients and mix well. Season with salt and pepper to taste.
- Salad is best if refrigerated for a couple of hours to allow flavors to combine.