I adapted this recipe from one that I found in SELF Magazine. I have come to realize that my changes have made this way different from the original, but I'll post a link to the original so you can fix it how you like.
What you need:
1 can of corn, drained
1 small to medium tomato, diced
1/2 cup shelled edamame
2 tablespoons Mayo
1 tablespoon lemon juice
1 teaspoon crushed red pepper (gives it a little kick)
S&P to taste
What you need to do:
Just mix everything together and serve! This just makes a few servings. I usually double this so we can have leftovers. Click here for the original recipe.
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