Edamame and Corn Salad with Oregano Vinaigrette

Name: Edamame and Corn Salad with Oregano Vinaigrette
Prep time: 20 min
Cook time: 5 min
Yield: 10
Cuisine: American,
Ingredients: 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; 1/4 cup olive oil; 1/4 cup cider vinegar; 1 tbsp McCormick® Oregano Leaves; 1 tsp garlic powder; 1 tsp Sea Salt from McCormick® Sea Salt Grinder; 1/4 tsp organic ground black pepper

This corn and edamame salad recipe creates a nutritious and flavorful dish. Edamame are fresh green soybeans high in plant protein and fiber. You can find them at your local Asian market or in the frozen section of many supermarkets. Mix together corn, green onions, red pepp... Read More Read Less

20m

PREP TIME

5m

COOK TIME

148

CALORIES

11

INGREDIENTS

Servings: 10

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 Sea Salt from McCormick® Sea Salt Grinder
1/4 teaspoon McCormick® Ground Organic Black Pepper

KEY PRODUCTS

INSTRUCTIONS

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.

TIPS AND TRICKS

Substitute 2 cups frozen corn, thawed, for the fresh corn.

NUTRITION INFORMATION

(per Serving)

See All Nutrition Information

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