A delicious and nutritious salad featuring the sweetness of corn and edamame, the freshness of spinach, the smokiness of bacon, and the tanginess of balsamic vinaigrette. Perfect for a quick and satisfying meal.
Ingredients:
- 2 cups frozen corn kernels
- 1 cup frozen edamame beans
- 4 cups fresh spinach leaves
- 4 slices bacon, cooked and crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions:
In a pan, heat the olive oil over medium-high heat
Put frozen corn and edamame in the pan and saut for 5 to 7 minutes, until they are warm all the way through and starting to turn a little caramelized
Put the cooked corn, edamame, and fresh spinach leaves in a large salad bowl
In a salad bowl, mix the bacon bits, red onion chunks, and cherry tomatoes cut in half
Salt and pepper should be mixed together in a small bowl using a whisk
Add the dressing to the salad and gently toss to mix everything together
On top of the salad, crumble some feta cheese
As a side dish or a light meal, serve right away
Have fun with your popcorn and edamame salad
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