Here's a little grilled corn salad I whipped up. Packed with protein and taste, it doesn't get any better than this!
Grilled Corn Salad
4 ears of corn, soaked in water for 20 minutes and grilled
1/2 pint of grape tomatoes, halved
6-8 oz shelled frozen edamame
1 ripe avocado
2 tbsp honey
juice of one lemon (about 1/4 cup)
1/4 cup water
salt and pepper to taste
With a sharp knife, cut the corn off of the cob into a bowl. Cook edamame according to package instructions and add to salad. Slice avocado into 1/2 inch pieces and add. Add tomatoes.
In a separate bowl, whisk water, lemon juice, and honey. Pour over salad and mix. Add salt and pepper to taste.