This is a really simple salad to throw together and is great when fresh corn is in season. You could use canned or frozen corn but fresh corn off the cob is simply the best! The flavors and colors are bright, you get a mix of sweet and sour from the corn and peaches versus the lemon and pickled red onion.
corn, edamame, peach, heirloom tomato, and pickled red onion salad
- 2 ears of fresh corn (uncooked), removed from the cob (approximately 2 cups)
- 1 cup cooked shelled edamame
- 1 peach, diced
- 2 to 3 heirloom tomatoes, diced
- 1/4 cup pickled red onion (recipe below)
- fresh basil, chopped
- olive oil
- juice of one lemon
- red wine vinegar
- Add the corn through to the red onion to a large bowl. Drizzle with olive oil and toss to coat.
- Squeeze the juice of one lemon over the salad, and drizzle with 1-2 tbsp of red wine vinegar and toss again.
- Salt and pepper to taste. Add the basil and toss again lightly.
pickled red onion
- 1 red onion, sliced thinly in rings or half moons
- 1/2 tsp sugar
- 1/2 tsp salt
- 3/4 cup white wine vinegar
- 1 garlic clove, peeled and crushed
- 5 black peppercorns
- Bring 3 cups of water to a boil in a tea kettle or small saucepan. Place the onions in a colander over the sink and pour the boiling water over them and let them drain.
- In a two-cup or other container, place the onions and all other ingredients. Stir to distribute the flavors evenly.
- Refrigerate for at least 30 minutes before serving. They will keep for several weeks in the fridge.