Edamame and Corn Salad with Oregano Vinaigrette

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.

Serves: Makes 10 (2/3-cup) servings.
20 mins Prep time 5 mins Cook time
20 mins Prep time
5 mins Cook time
  • 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.

  • 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.

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

Cooking tip

Substitute 2 cups frozen corn, thawed, for the fresh corn.

Nutrition information

(Amount per serving)

  • 148Calories: 148Cholesterol: 0mg
  • Sodium: 185mgProtein: 6g
  • Total Fat: 8gFiber: 4g
  • Carbohydrate: 13g