This light recipe is perfect with summer seafood and barbecue menus. Vegetarian/Vegan-Friendly/Gluten-Free – what’s not to love?
Ingredients
1 cup cherry tomatoes
1 small white onion, diced
2 cloves garlic, chopped
1 package frozen edamame
1 cup fresh corn kernels
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
Tablespoon sesame oil
1 diced jalapeño pepper (optional)
sea salt and pepper to taste
Method
In a skillet, stir fry onion and garlic in oil until softened (about 1 minute). Add corn and edamame and lightly stir-fry 2-3 minutes.
Remove to a mixing bowl and let cool. Toss in cherry tomatoes, parsley, basil jalapeño, salt and pepper.
Refrigerate until serving.
Enjoy!
talya
Grace Grits & Gardening
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