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Edamame and Corn Salad with Oregano Vinaigrette
salads sides

Edamame and Corn Salad with Oregano Vinaigrette

(5.0 Average )
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

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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

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.

Nutrition information (per Serving)

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