Funk: The Start of Grilling Season

[caption id="attachment_161" align="alignright" width="140" caption="Executive Director, The Soyfoods Council"][/caption]

The merry month of May is the unofficial start of summer! Kids out of school, Mother’s Day and Memorial Day…time to be outside enjoying the warm weather and packing the picnic basket! This is also the time of the year we start the grills, start eating more fresh produce and fruits, as well as wanting some lighter fare such as salads. The next picnic or BBQ you go to, instead of taking the typical potato or fruit salad, why not try one of the salads included in this column. They are packed with flavor, protein and are very easy to make. But remember, don’t mention there is soy in them until after everybody is done eating and they ask for the recipe!  Protein makes you feel full longer so start sneaking some soy into meals every day.

Father’s Day is right around the corner and these salads are perfect for a Dad’s celebration too!

From My Kitchen to Yours!

-Linda Funk

Crisp Edamame , Corn and Tomato Salad

Makes 6 (2/3-cup) servings

1 1/2 cups fresh or frozen corn

1 cup chopped tomatoes

1 cup chopped peeled cucumber

1/3 cup shelled edamame, cooked accord­ing to directions and drained

1/2 cup chopped red onion

1/3 cup chopped avocado

2 tablespoons lime juice

1 tablespoon olive oil

Salt and pepper to taste

1. In a bowl, combine corn, tomatoes, cucumber, edamame, red onion, and avocado.

2. In a small bowl, whisk together lime juice and oil. Toss with corn mixture and season to taste.