Here is recipe for Edamame & Corn Salad
Ingredients:
SALAD INGREDIENTS:
1 lb, Frozen Edamame, Shelled
1 lb, Frozen Sweet Kernel Corn
1 Red Bell Pepper, Medium, diced
1 Bunch Green Onions, diced
1/4 cup, Italian Parsley, chopped
2 Tbsp, Fresh Basil, chopped
DRESSING INGREDIENTS:
1/3 cup Fresh Lemon Juice (about 2 lemons juiced)
2 Tbsp Dijon Mustard
2 Tbsp Extra Virgin Olive Oil
1/8 tsp Kosher Salt
3/4 tsp Fresh Ground Black Pepper
Directions:
Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.
For the salad – combine edamame, corn, red bell pepper, green onion, parsley, and basil in a large bowl.
For the dressing – in a separate bowl, whisk together (until thoroughly mixed) lemon juice, mustard, olive oil, salt, & pepper.
Add dressing to veggies in the large bowl and toss to coat.
Refrigerate until ready to serve.
Makes about 16, 1/2 cup servings.
Try a spritz of Bragg’s All Natural Liquid Amino Acids to this salad. Yes it adds a nominal amount of sodium, but really brings out the flavor of the salad . . .
ENJOY!!!
Number of Servings: 16