Crisp Summer Salad

I started with leftover corn on the cob and created a dish bursting with color, crispness, and flavor. Perfect for summer!

Ingredients 1 1/2 cups fresh or frozen corn

1 cup chopped tomatoes

1 cup chopped peeled cucumber

1/3 cup shelled edamame, cooked accord­ing to directions and drained

1/2 cup chopped red onion

1/3 cup chopped avocado

2 tablespoons lime juice

1 tablespoon soybean oil

Salt and pepper to taste

Instructions In a bowl, combine corn, tomatoes, cucumber, edamame, red onion, and avocado. In a small bowl, whisk together lime juice and oil.Toss with corn mixture and season to taste.

Notes Makes 6 (2/3-cup) servings

Nutritional information per serving: Calories 92; Calories from fat 42%; Fat 4 g; Saturated Fat 1 g; Cholesterol 0 mg; Sodium 9 mg; Carbohydrate 12 g; Dietary Fiber 3 g; Sugars 3 g; Protein 3 gDiabetic Exchanges1/2 starch; 1 vegetable; 1/2 fat

Terrific Tidbit Look for frozen shelled edamame in the frozen vegeta­bles section.