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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.