Corn and Edamame Salad

Name: Corn and Edamame Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 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

Minutes to Prepare: 10
Minutes to Cook: 10

Number of Servings: 4

Ingredients

2 cups frozen shelled precooked endamame (10 oz bag)1 Tbs Olive oli1/2 cup chopped red pepper1/4 cup chopped onion2 cloves garlic, minced2 cups fresh corn, about 4 ears3 Tbs dry white wine2 Tbs rice vinegar2 Tbs chopped Fresh Parsley2 Tbs chopped Fresh Basil (I also use Cilantro) 1/2 tsp sal

Directions

Steam endamame until thawed and tender, about 4 minutes.
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.
Serve chilled.

Number of Servings: 4

Recipe submitted by SparkPeople user CSHANAHAN20.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 225.2
Total Fat: 8.2 g
Cholesterol: 0.0 mg
Sodium: 593.5 mg
Total Carbs: 23.5 g
Dietary Fiber: 7.8 g
Protein: 11.9 g

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