Edamame Salad

Yield: 2 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 0.0%
  • Fat: 5.6g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 3.9g
  • Protein: 8g
  • Carbohydrate: 19.9g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 95mg
  • Calcium: 43mg


  • 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


  1. 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.
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