 | | Directions | 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.Test Kitchen Tip: Substitute 2 cups frozen corn, thawed, for the fresh corn. |
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Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 10
|  | | Ingredients | | - | | 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 McCormick® Sea Salt Grinder |
| - | | 1/4 teaspoon McCormick® Black Pepper, Coarse Ground |
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| | Nutrition (per serving) | Calories: 148 Calories
Fat: 8 Grams
Protein: 6 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 13 Grams
Sodium: 185 Milligrams
Fiber: 4 Grams
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