Edamame and Corn Salad

recipe
This quick and easy salad recipe features refrigerated shelled green soybeans and corn tossed in an Asian-style vinaigrette.

Yield:

4 servings (serving size: 2/3 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes

Nutritional Information

Calories 156
Caloriesfromfat 41 %
Fat 7 g
Satfat 0.5 g
Monofat 2.6 g
Polyfat 0.6 g
Protein 8.4 g
Carbohydrate 17.7 g
Fiber 4.3 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 376 mg
Calcium 45 mg

Ingredients

1/4 cup seasoned rice vinegar
2 tablespoons water
1 tablespoon olive oil
1 teaspoon brown sugar
1 teaspoon minced peeled fresh ginger
1/8 teaspoon salt
1 (10-ounce) package refrigerated shelled edamame (green soybeans)
1 cup frozen whole-kernel corn, thawed and drained
1 tablespoon chopped fresh cilantro

Preparation

1. Combine first 6 ingredients in a medium bowl, stirring well with a whisk. Add edamame, corn, and cilantro; toss gently to coat.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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