Corn, Edamame And Chickpea Salad

• 6 Ears Fresh Corn
• 1 can (15 Oz. Size) Chickpeas, Rinsed, Drained, And Patted Dry
• 1 cup Shelled Edamame, Cooked
• 2 cups Cherry Tomatoes, Halved
• 1/2 Red Onion, Diced
• 1/4 cups Crumbled Feta Cheese
• 3 Tablespoons Freshly Chopped Cilantro
• 1 Lime, Juiced
• 4 Tablespoons Olive Oil
• 4 Tablespoons White Balsamic Vinegar
• Salt And Pepper, to taste

1. Place corn cobs into a large pot of boiling water and boil for 5 minutes. Shock corn by submerging into a large bowl of water so that corn stops cooking. Remove corn from water and set aside to cool.
2. In a medium bowl, combine edamame, chickpeas, tomatoes, red onion, feta, and cilantro. Lightly toss to mix together.
3. Cut corn off the cobs and toss in salad mixture. Pour lime juice, olive oil and white balsamic vinegar over salad and toss to coat. Season with salt and pepper, if desired.
4. Serve immediately or refrigerate until ready to serve. Enjoy!

fresh corn, chickpeas, shelled edamame, cherry tomatoes, red onion, ubc, freshly chopped cilantro, olive oil, white balsamic vinegar, salt

Taken from tastykitchen.com/recipes/salads/corn-edamame-and-chickpea-salad/ (may not work)