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Edamame and Corn Salad

Prep time 7 mins
Yield 4 servings (serving size: 2/3 cup)
This quick and easy salad recipe features refrigerated shelled green soybeans and corn tossed in an Asian-style vinaigrette.

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

Nutrition 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

How to Make It

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

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