Southwestern Corn/edamame Salad

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 (14 1/2 ounce) can corn, drained
• 1 (14 1/2 ounce) can corn, drained
• 1 cup shelled edamame, cooked per package directions
• 1/2 cup quartered cherry tomatoes
• 1/4 cup chopped cilantro
• 3 green onions, chopped
• 1 -2 tablespoon lemon juice (to taste) or 1 -2 tablespoon lime juice (to taste)
• 1/2 cup low-fat mayonnaise or 1/2 cup fat-free mayonnaise
• 1 ripe avocado, chopped
• salt and pepper

Recipe

• 1 mix all ingredients except avocado together.
• 2 refrigerate salad for at least 2 hours to allow flavors to blend.
• 3 salad can be made up to 2 days ahead of time, but i would not add tomatoes until closer to serving so the salad does not become too watery.
• 4 add chopped avocado just prior to serving.
• 5 garnish with additional cilantro and lime wedges.