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Home / Recipes / Edamame and Corn Salad with Oregano Vinaigrette
Edamame and Corn Salad with Oregano Vinaigrette
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• Fiber Rich  • Low Calorie  • Spices For Health

Edamame are fresh green soybeans which are high in soy protein and fiber. They are found in Asian markets or in the frozen section of supermarkets and are sold shelled or still in the pod. Introduce your family to edamame in this healthful salad.

Makes 10 (2/3-cup) servings.

Prep Time: 20 minutes

Cook Time: 5 minutes

Refrigerate: 1 hour

INGREDIENTS

Edamame and Corn Salad:

1 package (16 ounces) frozen shelled edamame

3 ears fresh corn, cooked and kernels cut from cob (2 cups)

1 medium red bell pepper, coarsely chopped

4 green onions, thinly sliced (1/2 cup)

1/4 cup chopped fresh parsley

Oregano Vinaigrette:

1/4 cup olive oil

1/4 cup cider vinegar

1 tablespoon McCormick® Oregano Leaves

1 teaspoon McCormick® Garlic Powder

1 teaspoon Sea Salt from McCormick® Sea Salt Grinder

1/4 teaspoon McCormick® Black Pepper, Coarse Ground

DIRECTIONS

1. Bring 2 quarts water to boil in medium saucepan on high heat. Add edamame; cook 4 minutes or until edamame are bright green and tender. Drain and rinse under cold water.

2. For the Oregano Vinaigrette, mix all ingredients in large bowl until well blended. Add edamame, corn, red bell pepper, green onions and parsley; toss well to coat. Cover.

3. Refrigerate at least 1 hour to blend flavors. Toss before serving.

Tips

Test Kitchen Tip: Substitute 2 cups frozen corn, thawed, for the fresh corn.

NUTRITION INFORMATION

per serving

Calories: 148

Fat: 8 g

Carbohydrates: 13 g

Cholesterol: 0 mg

Sodium: 185 mg

Fiber: 4 g

Protein: 6 g

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