Edamame and Corn Salad with Oregano Vinaigrette

Name: Edamame and Corn Salad with Oregano Vinaigrette
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 10
Ingredients: 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; 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® Ground Organic Black Pepper

By: McCormick Kitchens

Made With:

This corn and edamame salad recipe creates a nutritious and flavorful dish. Edamame are fresh green soybeans high in plant protein and fiber. You can find them at your local Asian market or in the frozen section of many supermarkets. Mix together corn, green onions, red pepper and parsley before tossing in a delicious oregano vinaigrette. you'll fall in love with this corn edamame salad at first bite.

Recipe Info

Prep Time:

20m
Cook Time:

5m
Ingredients:

11
Servings:

10
User Rating:

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® Ground Organic Black Pepper

Nutrition Information

(per serving)

Calories 148
Carbohydrates 13 g
Cholesterol 0 mg
Fiber 4 g
Protein 6 g
Sodium 185 mg
Total Fat 8 g

Key products

McCormick® Oregano Leaves, 0.75 OZ

$4.49

Unit price: per

McCormick® Garlic Powder, 3.12 oz

$6.49

Unit price: per

McCormick Sea Salt Grinder, 2.12 oz

$4.99

Unit price: per

McCormick® Ground Organic Black Pepper, 3 oz

$8.99

Unit price: per

Instructions

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.