Corn, Edamane and Potato Salad

So you had a BBQ and have leftover corn on the cob and potatoes. What to do with the leftovers?  Make a salad!


We had leftovers vegetables from a BBQ, so I threw it all together to make a cold salad.  Delicious!

Ingredients:
- corn on the cob (or frozen will do)
- cherry tomatoes
- cooked potatoes
- frozen edamane, thawed
- red onion


Dressing:
- olive oil
- lime juice
- honey
- cayenne pepper (optional)
- salt & pepper


Cut the corn off the cob and place in a bowl.  Chop the leftover potatoes and the cherry tomatoes.  Add the thawed edamane.  Dice the red onion.  Place all together in a bowl.


We had leftover peas as well, so I threw those in too.  If you snap peas, roughly chop those and throw them in too.


For the dressing, all 3 parts of olive oil to 1 part lime juice, add honey to taste.  Add a few sprinkles of cayenne pepper to add some "zing".  Add salt & pepper to taste.   You could also use white balsamic vinegar, white wine vinegar, or rice wine vinegar and olive oil.


Gently toss the dressing and the salad together.  You can serve immediately or it keeps well.  I took it for lunch for several days in a row.