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Easy summer squash corn and edamame salad 2

Festive Summer Squash, Corn, and Edamame Salad

Easy and delicious, this quick, healthy side dish will dress up every meal!
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Course Side Dish
Cuisine American
Servings 6 1/2 cup
Calories 182 kcal

Ingredients
  

  • Ingredients:
  • 1 tablespoon extra virgin olive oil
  • 2 medium zucchinis sliced into ¼ inch coins
  • 2 medium yellow squash sliced into ¼ inch coins
  • 2 cloves of garlic minced
  • 1 cup frozen corn thawed
  • 1 cup edamame thawed
  • 1 pint cherry tomatoes halved

Chili Lime Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 3 tablespoons fresh cilantro, finely chopped

Instructions
 

  • Heat 1 tablespoon olive oil in a large skillet over medium heat.
  • Add sliced zucchini and yellow squash and cook for about 5 minutes or until browned.
  • Add minced garlic, cooking for 2 more minutes.
  • Add in corn and edamame, cook for about 1 minute.
  • Transfer ingredients to a medium bowl.
  • In a small bowl, add dressing ingredients of olive oil, lime juice, chili powder, salt, cumin, and cilantro. Use a whisk to stir ingredients thoroughly together.
  • Add halved cherry tomatoes to summer squash, corn, and edamame mixture.
  • Add dressing to ingredients and gently toss to combine.
  • Garnish with extra cilantro, if desired.

Notes

Store refrigerated in an airtight container up to 2 days. If using fresh corn, grill corn on the cob over high heat until lightly charred, then scrape cooked corn off the cob.