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Edamame Salad
Edamame Salad

1 lb frozen, shelled edamame

3 cups frozen petite corn kernels

1 chopped red bell pepper

cup sliced green onion

cup finely chopped red onion

cup chopped fresh Italian parsley

2 Tb chopped fresh oregano or marjoram or basil


Dressing:

1/3 cup fresh lemon juice

2 Tb Dijon mustard

2 Tb olive oil

tsp salt

tsp black pepper


Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly. Combine edamame, corn, red bell pepper, green and red onion, parsley and oregano. In a large bowl, whisk dressing ingredients together. Add veggies and toss to coat. Refrigerate until ready to serve.