Edamame Corn Salad with Ginger Soy Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 C. Edamame, cooked, cooled, and shelled (can frequently be found in your grocer's freezer)1.5 C. yellow corn kernels, cooked and cooled (pre-frozen kernels that have been thawed and drained works well)2 red bell peppers, seeded and chopped to same size as corn kernels1 C. cucumber, peeled and seeded and chopped to same size as corn kernels.75 C. Scallions/green onions, chopped fine.5 C. fresh parsley, chopped fine5 large fresh basil leaves, chopped fineFor dressing:3 T. olive oil2 T. soy sauce1 clove garlic, minced fine1 T. Hoisin sauce (or to taste)1 t. fresh ginger root, grated fine4 T. Seasoned rice vinegarSalt and Pepper to taste
Whisk together all dressing ingredients in large bowl.
Toss with prepared vegetables, parsley, edamame, and basil. Chill until serving time.
Serving Size: 0.5 Cups
Number of Servings: 6
Recipe submitted by SparkPeople user POLARG.
Toss with prepared vegetables, parsley, edamame, and basil. Chill until serving time.
Serving Size: 0.5 Cups
Number of Servings: 6
Recipe submitted by SparkPeople user POLARG.
Nutritional Info Amount Per Serving
- Calories: 212.4
- Total Fat: 9.4 g
- Cholesterol: 0.1 mg
- Sodium: 530.7 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 5.6 g
- Protein: 8.1 g