Corn and Edamame SaladSubmitted by: TRIMDOCTOR
IntroductionA light lunch or dinner side dish A light lunch or dinner side dish
2 cups frozen shelled precooked endamame (10 oz bag)
1 Tbs Olive oli
1/2 cup chopped red pepper
1/4 cup chopped onion
2 cloves garlic, minced
2 cups fresh corn, about 4 ears
3 Tbs dry white wine
2 Tbs rice vinegar
2 Tbs chopped Fresh Parsley
2 Tbs chopped Fresh Basil (I also use Cilantro)
1/2 tsp sal
Stir in with frozen corn to chill and thaw corn (store the rest of the bag in the freezer shut tight with a rubber band)
Combine all other ingredients.
Cover and refrigerate for at least 2 hours to let flavors blend.
Number of Servings: 4
Recipe submitted by SparkPeople user CSHANAHAN20.