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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.
My friend made this dish recently for a group of us, and we loved it. It is filling and has a great balance of flavors. Next time we may add tomatos. :)
Amanda | August 15, 2013
Very easy and tasty recipe. I will definitely make this again. Very filling and a great way to get your veggies in. I really like the fact it is served cold and not hot. Great for those hot and humid summer days. I’m thinking about adding some Old Bay the next time I make it!
Rosemerry Taylor | August 15, 2013
Big hit at a party.
Erica | June 11, 2016
I made this with a twist. Left our corn, added black beans and artichoke hearts. Yummy. love edamami. Also can make veggy burgers with this. add oatmeal and egg whites.
frances tutt | September 04, 2013
This was a great blend of flavors. I had no idea how easy it was to make your own salad dressing. I thought the oregano might be a little strong, but it really added a good flavor. This salad was very light and refreshing, yet filling. A nice simple recipe; especially for the summertime.
LeAnne | August 15, 2013