Spinach Salad with Berries
This recipe comes to us from Lee Ann Merrick of Tinwings in The Nations.
Ingredients
- 4 ears fresh corn, shucked
- 1/3 cup extra virgin olive oil
- salt and pepper to taste
- 3 sweet baby peppers, cut in rings
- 1 cup shelled edamame
- 1/3 cup fresh lime juice
Preparation
1. Preheat oven to 350F. Rub corn with olive oil, salt, and pepper. Roast 15 minutes. Cool.
2. Cut corn off cob, combine with remaining ingredients and stir gently.
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