Edamame, Corn & Tomato Salad

¾ cup frozen corn kernels

1 1/2 c. shelled edamame

12 cherry tomatoes, halved

1 large avocado, cubed

2 tablespoons fresh lime juice

1 teaspoon salt

1/8 teaspoon freshly ground pepper

1 tablespoon canola oil

8 large romaine lettuce leaves

2 tablespoons chopped fresh cilantro

Cook the corn and edamame- bring a saucepan of water to a boil and have ready a bowl of ice water. Add the corn and the edamme and cook for 3 minutes. Transfer to the bowl of ice water. Drain the corn and edamame, place in a large bowl and add the tomatoes and avocado
Assemble the salad- in a small bowl; whisk together the lime juice, 1 teaspoon salt and 1/8 teaspoon pepper. Slowly whisk in the oil. Pour the dressing over the salad and gently toss to combine. Arrange the lettuce leaves on a service platter and spoon the salad onto the leaves.
Garnish with cilantro.

Williams-Sonoma Vegetarian