Recently I saw a salad similar to this one at a local deli (I didn't try it, just took a good, long look- something the cooks in my family are know to do- many of them also used to bring menus home from restaurants but that's another post) and came up with this end of summer salad:
Edamame End of Summer Salad
1 c. edamame
1 can black beans, rinsed and drained
1 cup fresh, cooked corn (stripped off the cob)
1 cup cherry (or other) tomatoes, sliced
1/4 cup diced red onion
1/2 cup chopped cilantro
the juice of one lime
salt and pepper to taste
Toss all ingredients and serve (makes 2 servings).
This salad keeps well for a day, I love to have it with some grilled pita bread and Nancy's Nonfat Plain yogurt mixed with lemon juice, a diced garlic clove, and chopped fresh mint.