Summer Corn Salad w/ Miso Vinaigrette
Author: 
Recipe type: Summer, Vegetarian, Salad
Cuisine: Summer, Low-Calorie, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This salad would be a perfect way to use up your leftover corn on the cob! The miso paste adds a little extra umami and the tomatoes soak up the delicious vinaigrette. Summer is officially started!
Ingredients
  • 4-6 fresh corn on the cob, roasted or grilled
  • 4 medium plum tomatoes (or 8 small campari tomatoes), quartered
  • ½ tsp salt
  • ¾ cup cooked quinoa (or other grain)
  • ½ cup edamame
  • ⅓ cup olive oil
  • ¼ cup red wine vinegar
  • 1 tbsp low sodium soy sauce
  • pinch of sugar
  • ½ tsp fresh pepper
  • ¼ cup chopped green onions
  • 1 tbsp minced garlic
  • 1 tbsp miso paste
  • juice of ½ lemon
  • feta for topping
Instructions
  1. In a large bowl, sprinkle tomatoes with salt and allow to sit for 30 minutes.
  2. Shave off corn kernels from fresh corn and combine with edamame. Add to tomatoes and gently toss.
  3. While still warm, add quinoa to tomato mixture.
  4. Prepare vinaigrette by combining remaining ingredients (through lemon) in a mason jar. Whisk to combine. Thin out with hot water if needed.
  5. Pour vinaigrette over salad according to taste (I usually save a bit in the jar for later- don't want to overdress!).
  6. Chill at least 30 minutes before serving.
  7. Serve over spinach and sprinkle with feta.
Recipe by Claire Tastes at http://clairetastes.com/summer-corn-salad-w-miso-vinaigrette/