Edamame Salad

dawnie2u's Note:

This salad combines healthy veggies with a minimal amount of oil, without losing any of it's flavor.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 1 lb frozen shelled edamame
• 3 cups frozen petite corn kernels
• 1 chopped red bell pepper
• ¾ cup sliced green onion
• ½ cup finely chopped red onion
• ¼ cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh oregano or 2 tablespoons marjoram or 2 tablespoons basil

Dressing

• 1⁄3; cup fresh lemon juice
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• ¾ teaspoon salt
• ¾ teaspoon fresh ground black pepper

Directions:

1. Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.
2. Combine edamame, corn, red bell pepper, green onion, red onion, parsley, and oregano.
3. In a large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

Reviews

[Laureen in B.C.]

I enjoyed this recipe but thought it was a bit bland, so I add a Chipotle chili. Thanks

[Chef #715957]

So glad to find this recipe. I had a salad like this, loved it, and looked for the recipe. Thank you. So good! Even better the next day.

[the_cookie_lady]

This is really great after you let it sort of marinate for a day. I used a red and yellow pepper mix and only used about 1/2 the amount in the recipe. Everything else I did the same. The dressing is really tangy and delicious. I made this for Superbowl and it was the most refreshing thing alongside all the fried foods and sweet desserts.