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.
20m
PREP TIME
5m
COOK TIME
148
CALORIES
11
INGREDIENTS
Ingredients
Instructions
Related Recipes
Related Articles and Videos
Ratings And Reviews
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.
20m
PREP TIME
5m
COOK TIME
148
CALORIES
11
INGREDIENTS
Ingredients 10 Servings
- 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
INSTRUCTIONS
- 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.
NUTRITION INFORMATION
(per Serving)
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
Be a Flavor Maker!
Meet your new culinary sidekick. Find new recipes, plan your meals, build your digital pantry, and more!
Ingredients 10 Servings
- 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
INSTRUCTIONS
- 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 AND TRICKS
Substitute 2 cups frozen corn, thawed, for the fresh corn.
Niçoise Salad with Chia, Citrus and Chile Crusted Tuna
![Niçoise Salad with Chia, Citrus and Chile Crusted Tuna]( "Niçoise Salad with Chia, Citrus and Chile Crusted Tuna")
Niçoise Salad with Chia, Citrus and Chile Crusted Tuna
Pan-Seared Poppy Seed-Crusted Bay Scallop Salad with Romesco
![Pan Seared Poppy Seed Crusted Bay Scallop Salad with Romesco]( "Pan Seared Poppy Seed Crusted Bay Scallop Salad with Romesco")
