1/4 cup frozen edamame
1/2 cup frozen corn, cooked and drained
1/2 shallot, diced
1/2 red bell pepper, diced
1 Tbsp. rice vinegar
1 Tbsp. extra virgin olive oil
2 Tbsp. fresh lime juice
2 Tbsp. fresh cilantro
Himalayan salt to taste
Preheat oven to 400 degrees and arrange corn in a single layer on a baking sheet. Roast for 10 min. or until caramelized , beginning to brown but not harden. Remove and let cool. Meanwhile, bring water to a boil and cook edamame for 5 to min. Drain and set aside. Saute onion, shallot and bell pepper in oil for 10 minutes or until soft.
Add corn and edamame to onion mixture ; cook on medium for 5 min. Add vinegar and remove from heat. Stir in lime juice, cilantro, salt and seasoning.
**Time save: Cook a larger batch and chill. This recipe is easy to reheat and great for dinner or lunch!
***Recipe courtesy of Beachbody’s The Ultimate Reset http://myultimatereset.com/KaneCoaching