12 oz basket heirloom cherry tomatoes
1 cup shelled frozen edamame
2 ears corn (raw sweet corn or grilled)
4 sprigs purple basil
1. On stove, boil edamame for 4 minutes. Rinse in cold water and ice cubes. Drain and set aside.
2. Puree purple basil with 1 tbsp olive oil to make pesto.
3. Cut tomatoes in quarters.
4. Cut corn kernels off ears.
5. Combine edamame, corn and tomatoes in medium sized bowl.
6. Add basil pesto, 4 tbsp olive oil and salt and pepper to taste. Toss well.