Sailor 64's Edamame Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups Edamame1 cup Corn kernals1 cup Red Bell Pepper - Chopped 1/4 Cup Red Onion1/4 cup Dried Cranberries1 Plum Tomato - Seeded and diced1 TBS Garlic2 TBS Extra Virgin Olive Oil2 TBS Red Wine Vinegar1 TBS Balsamic Vinegar2 tsp Cilantro 1 Tsp White Granulated Sugar1 tsp Black Pepper1/2 tsp Kosher or Sea Salt1/4 - 1 tsp Cayanne Pepper to taste
Preheat oven to 375
Spread Edamame, Corn and Red Peppers on a cookie sheet and roast for 20 minutes. Then let cool.
Meanwhile: In a large glass bowl whisk together EVOO, vinegars, sugar, black pepper, salt, red pepper and cilantro. Add Garlic, chopped onion and chopped dried cranberries and whisk together.
Remove seeds from tomatoes and dice. Add to mixture.
Add remaining ingredients to bowl and gently mix together.
Cover and refrigerate for 2 hours to blend flavors.
Stir again before serving.
Serving Size: Makes 8 1/2-cup serving (125 cals)
Number of Servings: 8
Recipe submitted by SparkPeople user SAILOR64.
Spread Edamame, Corn and Red Peppers on a cookie sheet and roast for 20 minutes. Then let cool.
Meanwhile: In a large glass bowl whisk together EVOO, vinegars, sugar, black pepper, salt, red pepper and cilantro. Add Garlic, chopped onion and chopped dried cranberries and whisk together.
Remove seeds from tomatoes and dice. Add to mixture.
Add remaining ingredients to bowl and gently mix together.
Cover and refrigerate for 2 hours to blend flavors.
Stir again before serving.
Serving Size: Makes 8 1/2-cup serving (125 cals)
Number of Servings: 8
Recipe submitted by SparkPeople user SAILOR64.
Nutritional Info Amount Per Serving
- Calories: 123.2
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 10,411.6 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 1.9 g
- Protein: 5.9 g
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