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Edamame and Corn Salad with Oregano Vinaigrette Recipe

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McCormick

Recipe and photo courtesy of www.mccormick.com

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.

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Servings:

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

Directions

PREP

20 mins

COOK

5 mins

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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