80--- Sweet Corn and Edamame Salad with Tzatziki Dressing

I can't waste food. I just can't do it.  And, as you see by my last recipe, I had delicious homemade tzatziki dressing leftover.

Sometimes I go to many many lengths to use up leftovers.  This is not THAT extreme.  But it IS delicious.  Praise sweet corn season!

Sweet Corn and Edamame Salad with Tzatziki Dressing
Serves 8

2 tsp corn or canola oil
1/2 yellow onion, chopped
4 ears sweet corn, shucked and kernels cut from cobs
2 dashes of salt and ground black pepper
1 1/2 cups frozen shelled edamame
1 1/2 cups yellow cherry tomatoes, quartered
3 Tbsp chopped fresh cilantro
1/4 cup tzatziki dressing (see recipe here, which makes ~ 1 cup)

Heat olive oil in a large skillet over medium-high heat.  Add onion and saute until fragrant, 2-3 minutes.  Add corn and continue to saute until softened, 4-5 minutes.  Sprinkle mixture with salt and pepper and stir in frozen edamame.  Cook until heated through, then remove from heat.

Transfer mixture to a covered container in the refrigerator and allow to cool for 2-4 hours (or overnight). 

Mix cooled corn mixture with chopped tomatoes, cilantro, and dressing.  Cover and refrigerate for 30 minutes prior to serving.

Nutrition Info per 2/3 cup: 124 calories, 3.5 g fat, 7 g protein, 16 g carbohydrates, 3.5 g fiber