Edamame Salad

Ingredients

• 12 ounces shelled edamame (frozen and thawed)
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 2 garlic cloves, grated
• 1 tablespoon red wine vinegar
• ½ teaspoon hot sauce
• ½ teaspoon cumin
• 15-ounce can corn, drained
• 1/2 English cucumber, diced
• 1/4 red onion, minced
• ½ cup feta cheese crumbles
• 1 handful cilantro, roughly chopped

Instructions

1. Rinse the frozen edamame under warm water in a strainer, then shake off excess liquid.
2. Add 1 tablespoon olive oil to a large skillet and heat it over medium-high heat. Add the edamame and ½ teaspoon kosher salt and cook for 2 minutes until warmed through but still bright green.
3. Remove from the heat and stir in the grated garlic, stirring until it is fully incorporated and no longer clumpy. 
4. In a large bowl, whisk together 2 tablespoons olive oil with the red wine vinegar, hot sauce and cumin. Add the edamame, corn, diced cucumber, minced red onion, feta cheese, ½ teaspoon salt kosher salt and the chopped cilantro. Stir to combine. Serve immediately. Leftovers last up to 3 days refrigerated (if necessary, refresh the flavors with a pinch of salt or drizzle of olive oil).