Edamame & Corn Salad
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
SALAD INGREDIENTS:1 lb, Frozen Edamame, Shelled1 lb, Frozen Sweet Kernel Corn1 Red Bell Pepper, Medium, diced1 Bunch Green Onions, diced1/4 cup, Italian Parsley, chopped2 Tbsp, Fresh Basil, choppedDRESSING INGREDIENTS:1/3 cup Fresh Lemon Juice (about 2 lemons juiced)2 Tbsp Dijon Mustard2 Tbsp Extra Virgin Olive Oil1/8 tsp Kosher Salt3/4 tsp Fresh Ground Black Pepper
Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.
For the salad - combine edamame, corn, red bell pepper, green onion, parsley, and basil in a large bowl.
For the dressing - in a separate bowl, whisk together (until thoroughly mixed) lemon juice, mustard, olive oil, salt, & pepper.
Add dressing to veggies in the large bowl and toss to coat.
Refrigerate until ready to serve.
Makes about 16, 1/2 cup servings.
Try a spritz of Bragg's All Natural Liquid Amino Acids to this salad. Yes it adds a nominal amount of sodium, but really brings out the flavor of the salad . . .
ENJOY!!!
Number of Servings: 16
Recipe submitted by SparkPeople user BBQTOFU.
For the salad - combine edamame, corn, red bell pepper, green onion, parsley, and basil in a large bowl.
For the dressing - in a separate bowl, whisk together (until thoroughly mixed) lemon juice, mustard, olive oil, salt, & pepper.
Add dressing to veggies in the large bowl and toss to coat.
Refrigerate until ready to serve.
Makes about 16, 1/2 cup servings.
Try a spritz of Bragg's All Natural Liquid Amino Acids to this salad. Yes it adds a nominal amount of sodium, but really brings out the flavor of the salad . . .
ENJOY!!!
Number of Servings: 16
Recipe submitted by SparkPeople user BBQTOFU.
Nutritional Info Amount Per Serving
- Calories: 71.7
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 55.5 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 1.5 g
- Protein: 2.6 g
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