Corn and Edamame Salad with Buttermilk Dressing

Corn and Edamame Salad with Buttermilk Dressing

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  • Each serving
  • 70 cal
  • 1.5g fat (0g sat)
  • 0mg chol
  • 180mg sodium
  • 11g carb
  • 2g fiber
  • 5g sugars
  • 4g protein


  • 1/4 cup buttermilk
  • 1/4 cup plain yogurt or sour cream
  • 1 tablespoon lemon juice
  • 2 teaspoons sugar
  • Salt and pepper, to taste
  • 1 tablespoon chopped fresh basil
  • 2 ears fresh corn or 1 1/2 cups cooked corn kernels (see note)
  • 1 cup shelled edamame, cooked
  • 1/2 cup chopped red bell peppers
  • 1/2 cup chopped radishes
  • 1/4 cup chopped red onions


In a small bowl, whisk together buttermilk, yogurt or sour cream, lemon juice, sugar and salt and pepper. Stir in basil.

In a large bowl, combine corn, edamame, red bell peppers, radishes and onions. Fold in desired amount of buttermilk dressing. Refrigerate for at least 30 minutes and serve chilled.

Special notes:

Cook whole ears of corn using your favorite method (roasting, grilling, steaming or boiling). Remove the husk and silk after cooking. Using a knife, carefully remove kernels from the cob.

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