Pasolivo - Olive Oil - Cook - Edamame, Corn & Tomato Salad

Edamame, Corn & Tomato Salad

Try out this delicious dish. Perfect as a side or even a refreshing appetizer!


3/4 cup of fresh or frozen corn kernels
1.5 cups of frozen, shelled edamame
12 cherry tomatoes, halved
1 large avocado, cubed
2 tbsp. fresh cilantro, chopped
8 dark (outer) romaine lettuce leaves
Pasolivo Lime olive oil to taste
Salt and pepper to taste


Bring saucepan of water to a boil and have ready a bowl of ice water. Add the corn and edamame to boiling water and cook for 3 min. To stop the cooking, transfer edamame and corn to the ice water. Drain and place in large bowl and add tomatoes and avocado. Toss with salt, pepper, and Pasolivo Lime olive oil. Place salad on romaine leaves and garnish with cilantro.