Edamame Salad

Oxmoor House
2 servings (serving size: 1 cup)


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1 cup frozen shelled edamame
3/4 cup frozen petite corn kernels
1/4 cup chopped red onion
1 tablespoon chopped fresh parsley or cilantro
1 1/2 tablespoons light olive oil vinaigrette


Prep: 5 Minutes

1. Place edamame and corn in a colander, and rinse under cool running water to thaw; drain well. Combine edamame, corn, red onion, parsley or cilantro, and vinaigrette in a medium bowl; toss well to coat. Serve immediately, or cover and chill until ready to serve.

Created date

January 2011

Nutritional Information

Calories 152
Caloriesfromfat 0.0 %
Fat 5.6 g
Satfat 0.2 g
Monofat 1.5 g
Polyfat 3.9 g
Protein 8 g
Carbohydrate 19.9 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 95 mg
Calcium 43 mg