Edamame & Roasted Corn Succotash

Okay, so I'm on day 15 of my 21 day cleanse and I just had to share this recipe with you! I thought it was going to be weird, but it's not at all. It hit the spot on the warm sunny day we had yesterday. This is straight out of the ultimate reset nutrition guide (except I doubled the recipe). I will be making this again (and again!). Without much adieu, the recipe:

Edamame & Roasted Corn Succotash
(makes 2 servings)

1 cup fresh corn kernels
2 cups water
1.5 cups shelled edamame
2 Tbsp. extra-virgin olive oil
1 medium shallot, diced
1 medium red bell pepper, diced
1/2 red onion, diced
2 Tbsp. rice vinegar
4 Tbsp. fresh lime juice
4 Tbsp. fresh cilantro, chopped
Himalayan salt (to taste; optional)
Herbal seasoning blend (to taste; optional)

Preheat oven to 400 degrees F. Arrange corn in a single layer on a baking sheet. Bake for 10 minutes, or until caramelized and beginning to brown, but before kernels harden. While corn bakes, bring water to a boil in a small saucepan over medium heat. Add edamame; cook for 5-7 minutes. Remove corn from oven; cool.

Drain edamame. Set aside. Heat oil in medium skillet over medium heat. Add shallot, bell pepper, and onion; cook, stirring frequently, for 5 minutes. Remove from heat. Add vinegar, lime juice, cilantro, salt (if desired), and seasoning blend (if desired). Mix well.

I served it with a side of wilted kale spritzed with some lemon juice and olive oil.